Coconut-Sour Cream Layer Cake

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  • 18 1/2 ounce(s) butter cake mix
  • 2 cup(s) granulated sugar
  • 16 ounce(s) sour cream
  • 12 ounce(s) frozen coconut
  • 1 1/2 cup(s) frozen whipped topping
  • 1 package(s) dried coconut


  1. A couple of days before baking cake, combine sugar, sour cream, and coconut, blending well; chill. Reserve one cup of the sour cream mixture for frosting; spread remaining between layers of cake.

  2. Prepare cake mix according to package directions, making two 8-inch layers; when completely cool, split both layers.

  3. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Pat dried coconut into whipped topping mixture around top and sides of cake.

  4. Seal cake in an airtight container and refrigerate for three days before serving.

  5. Yield: one 8-inch layer cake
December 2011

This recipe is a personal recipe added by BlueeyedSara7 and has not been tested or endorsed by MyRecipes.

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