Coconut Cake


5-7 Servings


Cake, Dessert


1 package butter-recipe yellow cake mix  
1 cup sugar  
1(16-ounce) carton light sour cream  
1(12-ounce) bag frozen coconut
1 small carton cool whip

Cooking Instructions:

Prepare cake mix per package instructions, making two round layers. After cake has cooled, split each layer in two pieces, making four layers. In a bowl, combine sugar, sour cream, and coconut saving about 1/2 cup of coconut to garnish top of cake. Blend well, and chill 30 minutes.

Reserve 1 cup of the mixture for frosting. Spread remaining mixture between cake layers. Add cool whip to remaining coconut mixture. Blend until smooth and frost cake.

Sprinkle remaining coconut on top. Cover and chill overnight before serving. Cake is very pretty garnished with red and green candied cherries cut to resemble poinsettias.

Submitted by: Ora (Lisman, Alabama)

Suggested Handi-Foil Products:

20395 – Ultimates® Cook-n-Carry® Round Cake Pans w/Lids

20307 – Ultimates® Round Cake Pans
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