| 3 DAY COCONUT SOUR CREAM CAKE | |
1 (12 oz.) pkg. frozen coconut
2 c. sugar 1 (16 oz.) sour cream 1 Duncan Hines butter cake mix 1 1/2 c. whipped topping
Mix coconut, sugar and sour cream. Refrigerate for 2 hours. Bake cake in two 9 inch layers. Cool and split layers. Spread coconut mixture (reserve 1 cup) between layers. Add reserved cup to whipped topping and frost cake. Cover and refrigerate 3 days or freeze.
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Tuesday, January 7, 2014
3 DAY COCONUT SOUR CREAM CAKE
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