This is one of our favorite cakes. It's moist, delicious, perfect for any occasion. And preparation is a breeze.
Ingredients
- 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. as called for on package)
- 2 cups granulated sugar
- 2 cups sour cream
- 2 packages (6 ounces each) frozen coconut, thawed*
- 1 1/2 cups whipped topping
Preparation
Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.
Combine sugar, sour cream, and coconut; blend well and chill.
Reserve 1 cup sour cream mixture for the frosting and spread remaining sour cream mixture between layers.
Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth.
Spread over top and on sides of coconut cake.
Keep the cake in an airtight container and store in refrigerator.
*If you can't find frozen coconut in your local grocery store, try a Walmart Supercenter.
By Diana Rattray
Southern Food Expert, about.com
