 | | Directions |
- Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
- While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
- Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
- When the cake is cool, cut each layer in half to make 4 layers.
- Assemble cake using 1/3 of coconut filling mixture between each layer.
- Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
- Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
- Refrigerate in air tight container. Cut in wedges to serve.
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Prep Time: 1 hour
Cook Time: 25 minutes
Container: Two 8-inch or 9-inch round cake pans
Servings: 16
|  | | Ingredients | | - | | 1 package cake mix - white, chocolate or yellow |
| - | | 1 pint sour cream |
| - | | 14 ounces coconut - flaked |
| - | | 2 cups powdered sugar |
| - | | 8 ounces non-dairy whipped topping - thawed |
| - | | 3/4 cup coconut - toasted |
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