Ingredients

  • 1 ¾ cups sugar
  • 1 16 ounce carton sour cream
  • 1 white cake mix
  • 1 12 ounce pkg. frozen coconut
  • 1 9 ounce carton Cool Whip
  • 6 ounces sweetened, flaked coconut

Directions

Mix together sugar, sour cream and coconut. Place in the refrigerator for two days. On the third day, bake the cake mix in layers as directed. Split cake layers with dental floss so you have four layers. Spread coconut mixture in between layers. Stack layers together and pin together with toothpicks so they won't slide. Refrigerate for two days. Frost with cool whip and sprinkle more coconut on the frosting when you are ready to serve the cake.

Source

Pam Gaddy's Maw Maw

Servings/Yield

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Course

Dessert