COCONUT-SOUR CREAM CAKE

Ingredienti

1 (18 1/2-oz.) pkg. butter-flavored cake mix

2 C. sugar

1 16-oz. ctn. commercial sour

cream

2 12-oz. pkg. frozen coconut, thawed

1 1/2 C. frozen whipped topping, thawed

Istruzioni

Prepare cake mix according to package directions, making 2 layers; when completely cool, split both layers. Combine sugar, sour cream and 18 ounce of coconut; blending well; chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake (be sure and place cut side up). Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Sprinkle rest of coconut on top and sides of cake. Seal in airtight container and refrigerate for 3 days before serving.