Sour Cream Coconut Cake
From the Kitchen of Vicki Chaney
- Category
- Desserts
- Ingredients
- 5
- Family book
- Page 48
Ingredients
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Directions
- Set aside 1/4c coconut for topping cake
- Combine sour cream, coconut & sugar into bowl.
- Set aside 1 cup to use for icing. Refrigerate.
- Prepare cake mix, according to package directions. Let cool, then split into 4 layers.
- Prepare icing by combining cool whip, and 1 cup of filling mixture, set aside earlier.
- Layer cake with filling then top with icing and sprinkle with coconut.
- Refrigerate cake for at least 4 hrs before serving.