Layered Coconut Sour Cream Cake

layered-coconut-sour-cream-cake

Layered Coconut Sour Cream Cake

Keyword: Layered Coconut Sour Cream Cake
Print Recipe Pin Recipe Facebook Add Your Collection

Ingredients

  • 1 white cake mix
  • 2 cups sugar
  • 1 16-ounce carton sour cream
  • 12 ounces coconut
  • 12 ounces whipped topping

Instructions

  • Make 2 (8-inch) cake layers using the package directions. When completely cool, split each layer to create four layers. Combine sugar and sour cream; add coconut and mix well. Reserve one cup sour cream mixture and spread the rest (in thirds) between the cake layers. Combine reserved sour cream mixture with whipped topping and frost cake. May be served immediately, but I highly recommend placing Layered Coconut Sour Cream Cake in an airtight container and refrigerating 3 days before serving.
Try My Kitchen Wall , It’s Free!Mention @My Kitchen Wall or tag #MyKitchenWall!
[adsanity_rotating align=”aligncenter” time=”10″ group_id=”8696″ max_width=”200″/] [adsanity_rotating align=”aligncenter” time=”10″ group_id=”8699″ max_width=”200″/]

Notes

If you have only a yellow cake mix, that will work also. At Christmas, I take ½ cup coconut and add red food coloring to half and green food coloring to half and sprinkle both over the top of the cake for a delightfully festive look.