Monday, November 12, 2007

Easy Fresh Coconut Cake

1 box Duncan Hines Golden Butter cake mix
8 ounces sour cream
2 cups sugar
Three 6-ounce packs of frozen coconut
8 ounces Cool Whip dessert topping

Bake Golden Butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar, and two packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream, and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.

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