Three Days Ahead Juicy Coconut Cake

1. 1

   Prepare butter cake mix as directed on package.

2. 2

   Place batter in 8-inch greased and floured cake pans.

3. 3

   Bake as directed on package.

4. 4

   While cake is baking, mix together sugar and sour cream. After well mixed, place in refrigerator until well chilled.

5. 5

   Take cooked, cooled layers and slice in halves with thread.

6. 6

   (Wrap thread around cake in center and pull.)

7. 7

   Remove chilled sour cream mixture and add thawed coconut, saving 1 cup.

8. 8

   Place mixture between each layer, but not on top.

9. 9

   Mix reserved coconut mixture with Cool Whip and ice sides and top.

10. 10

    Refrigerate for three days.

* Per serving · 4 servings · Values may vary.

No additional tips available.