Paula’s Coconut Cake

Makes 6-8 servings

1 box butter cake mix
2 c. sour cream
2 c. sugar
12 oz. frozen coconut (thawed)
12 oz. Cool Whip®


Preheat oven to 350 degrees. Prepare cake mix according to box directions. Grease and flour two 8-inch cake pans. Divide batter evenly between pans and bake for 26-31 minutes. Remove from oven to cool. When completely cooled, flip cakes onto flat surface and split them horizontally with a sharp serrated knife, creating four layers total. In a bowl combine sour cream, sugar, and coconut, blending well. Reserve one cup of the sour cream mixture for the frosting. Place first layer on a covered cake plate suitable for the refrigerator. Spread the sour cream mixture evenly between each layer. For the frosting, combine the one cup of reserved sour cream mixture to whipped topping, blending well until smooth. Spread on top and sides of cake with a flat spatula. Refrigerate for three days.


Hugs out! Laura

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