Coconut Cake I recipe

All Recipes Dessert Recipes Cakes Cake Mix Cake Recipes Layer Cake

Ingredients

1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Nutrition Info

559.7 calories
carbohydrate: 88.6 g
cholesterol: 8.4 mg
fat: 22.5 g
fiber: 3.6 g
protein: 3.8 g
saturatedFat: 15.9 g
servingSize: -
sodium: 390.7 mg
sugar: 72.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.

  2. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.

  3. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Recipe Yield

1 - 8 or 9 inch layer cake

Recipe Note

This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Coconut Cake I Recipe, simple recipe Coconut Cake I, recipe Coconut Cake I, recipe Coconut Cake I, Coconut Cake I recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe coconut, , prima recipes , baking , tasty recipe best recipes