QUICK COCONUT CAKE 
1 box yellow Duncan Hines cake mix
2 c. sugar
1 pt. sour cream
3 pkgs. fresh frozen coconut
1 (16 oz.) Cool Whip
1 tbsp. vanilla

Mix sour cream, sugar, 2 packages of coconut and vanilla. (Let stand overnight, covered, in refrigerator.)

Bake cake as directed, cool completely. Slice each layer, making four layers. Spread sour cream mixture on layers. Then spread Cool Whip on top and sides and add other package of coconut to Cool Whip. Store in tight container in refrigerator. Keep refrigerated until ready to use. Very good!

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