Sour Cream Coconut Cake

1. 1

   Mix cake mix according to directions.

2. 2

   Pour batter into 2 greased and floured 8-inch pans.

3. 3

   Bake according to directions. Mix sour cream, sugar and 1 package of coconut in bowl; mix well. Set in refrigerator.

4. 4

   When cake is done, slice layers in half with thread.

5. 5

   Take out 1 cup of sour cream mixture and layer between all 4 layers of cake.

6. 6

   Place cake in refrigerator for 30 minutes or until cake is cool.

7. 7

   Mix remaining sour cream mixture with Cool Whip and mix well.

8. 8

   Spread mixture over cooled cake and sprinkle with remaining package of coconut.

9. 9

   Keep cake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.