COCONUT-SOUR CREAM CAKE 
1 (18 1/2 oz.) box butter flavored cake mix
2 c. sugar
1 (16 oz.) sour cream
2 (12 oz.) pkg. frozen coconut, thawed
1 1/2 c. Cool Whip, thawed

Cook cake in 2 layers, following directions on box. Let cool and split layers. Combine sugar, sour cream and 18 ounce of coconut. Blend well. Chill mixture. Spread all but 1 cup of mixture between layers of cake. Mix the leftover cup of mixture with Cool Whip and spread over top of cake. Sprinkle remaining 6 ounce of coconut on top of cake.

 

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