- 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. as called for on package)
- 2 cups granulated sugar
- 2 cups sour cream
- 2 packages (6 ounces each) frozen coconut, thawed*
- 1 1/2 cups whipped topping
Combine sugar, sour cream, and coconut; blend well and chill. Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator.
*If you can't find frozen coconut in your local grocery store, try a Walmart Supercenter.
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