Ingredients
- 1 box butter cake
- 1 (12 oz.) pkg. coconut
- 1 c. sugar
- 1 (16 oz.) carton sour cream
- 1 (9 oz.) carton Cool Whip
Instructions
- Bake cake in 2 round layer pans; allow to cool.
- Cut each layer in half to make 4 layers.
- Mix next 3 ingredients and chill.
- Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip.
- Spread coconut-sugar-sour cream mixture between cake layers.
- Ice cake with Cool Whip mixture.
- Can be baked the day before and refrigerated.
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Do you have a better Coconut Cake recipe?