Three Day Coconut Cake

1. 1

   Prepare cake mix according to package directions, making two 8 or 9-inch layers.

2. 2

   When cool, split layers in half.

3. 3

   While cake is cooling, combine sugar, sour cream and coconut, blending well. Chill.

4. 4

   Reserve 1 cup of this mixture.

5. 5

   Spread remainder between split layers of cake, making it 4 layers high.

6. 6

   Combine reserved sour cream mixture with thawed whipped topping.

7. 7

   Blend until smooth.

8. 8

   Spread on top and sides of cake.

9. 9

   Store in airtight container; refrigerate for 3 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.