1 package butter-recipe yellow cake mix
1 cup sugar
1 (10 oz) carton light sour cream
1 (12 oz) bag frozen coconut
1 small cartoon cool whip
1
Prepare cake mix per package instructions, making two round layers.
2
After cake has cooled, split each layer into two pieces, making four layers.
3
In a bowl, combine sugar, sour cream, and coconut saving about 1/2 cup of coconut to garnish top of a cake. Blend well, and chill 30 minutes.
4
Reserve 1 cup of the mixture for frosting. Spread remaining mixture between cake layers. Add cool whip to remaining coconut mixture.
5
Blend until smooth and frost cake.
6
Sprinkle remaining coconut on top. Cover and chill overnight before serving.
7
A cake is very pretty garnished with red and green candied cherries cut to resemble poinsettias.
Suggested Handi-Foil Products:
20395 – Ultimates® Cook-n-Carry® Round Cake Pans w/Lids
20307 – Ultimates® Round Cake Pans
Ingredients
1 package butter-recipe yellow cake mix
1 cup sugar
1 (10 oz) carton light sour cream
1 (12 oz) bag frozen coconut
1 small cartoon cool whip