1 (2-layer size) butter recipe white or yellow cake mix
2 cups sugar
1 carton (16-oz) sour cream
1 pkg (12-oz) frozen coconut, thawed
1 1/2 cups frozen whipped topping, thawed
Prepare the cake mix according to the package directions and bake in 2-round layer pans according to directions.
Allow cakes to cool on wire rack and split layer to make four equal layers.
Combine the sugar, sour cream, and coconut in a bowl; mix until well blended. Cover and chill for 1 hour.
To frost cake, reserve 1 cup of the sour cream mixture and set aside. Spread the remaining mixture between the cake layers stacking to make a 4-layer cake.
Gently combine the reserved cup of the sour cream mixture with the thawed topping; spread over the top and sides of cake.
Seal cake in an airtight container and refrigerate 2 to 3 days before serving.
1 carton (16-oz) sour cream
1 pkg (12-oz) frozen coconut, thawed
1 1/2 cups frozen whipped topping, thawed
Prepare the cake mix according to the package directions and bake in 2-round layer pans according to directions.
Allow cakes to cool on wire rack and split layer to make four equal layers.
Combine the sugar, sour cream, and coconut in a bowl; mix until well blended. Cover and chill for 1 hour.
To frost cake, reserve 1 cup of the sour cream mixture and set aside. Spread the remaining mixture between the cake layers stacking to make a 4-layer cake.
Gently combine the reserved cup of the sour cream mixture with the thawed topping; spread over the top and sides of cake.
Seal cake in an airtight container and refrigerate 2 to 3 days before serving.
Note: File Photo
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