Ingredients

  • 1 box yellow cake mix
  • 2 cups sugar
  • 2 cups sour cream
  • 2 packages frozen coconut

Directions

The day before you bake the cake, mix sugar, sour cream and coconut and refrigerate overnight. Bake the cake according to the package directions in two layer pans. Cool completely. Split layers so you now have four layers. Spread the layers with the sour cream/coconut mixture. Wrap the whole thing in aluminum foil and refrigerate for four days. At this point, if you want to put more frosting on the outside of the cake and pat on dry coconut, you can. Or you can just serve it as is.

Categories
cake, coconut
Keywords
cake, coconut

Source

Hello Henry

Servings/Yield

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