Coconut Cake I

Name: Coconut Cake I
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 397 grams package flaked coconut; 237 milliliters sour cream; 227 grams frozen whipped topping, thawed; 517 grams package white cake mix; 473 milliliters white sugar

Coconut Cake I requires roughly 1 hour from start to finish. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 729 calories, 6g of protein, and 28g of fat. Only a few people really liked this dessert. Head to the store and pick up coconut, cream, whipped topping, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.

Ingredients you will need

Cake Mix

Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture.

Ingredients you will need

Sour Cream

Coconut

Sugar

Spread remainder between layers of cake.

Ingredients you will need

Spread

Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Ingredients you will need

Whipped Topping