Copyright © 2015 The FOURnet Information Network. All rights reserved.

12 oz. sour cream
2 c. granulated sugar
8 to 10 oz. coconut
1 butter recipe yellow cake mix
1 lg. container Cool Whip

Day 1: Mix sour cream, sugar and coconut. Seal and refrigerate for 24 hours. Day 2: Bake cake mix according to package directions. Cool. Slice lengthwise, making 4 layers. Put layers together with filling made on day one. Put filling on top also. Frost entire cake with Cool Whip. Sprinkle with additional coconut if desired. Store in airtight cake saver and refrigerate for 3 days before serving.
Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

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

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood