Copyright © 2014 The FOURnet Information Network. All rights reserved.

COCONUT CAKE 
1 yellow cake mix
2 c. sugar
16 oz. frozen coconut
1 1/2 c. Cool Whip
1 (8 oz.) sour cream

Bake cake per box instructions; cool. Combine sugar, coconut and sour cream; reserve 1 cup of this mixture for the frosting. Carefully split each cake layer; use mixture between each layer. Use remaining cup of mixture and combine with Cool Whip for frosting. Store refrigerator in airtight container or wrapped loosely with foil. Best if refrigerated 48 hours before serving.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s