GipsyGourmet's Coconut Cake By GipsyGourmet recipe Comments | 0 Favorites | 20 Print This is one of the easiest cakes I’ve ever made and it’s also very tasty. Hope you enjoy! GipsyGourmet’s Coconut Cake Ingredients 1 box Duncan Hines or Better Crocker butter cake mix12 oz. frozen Coconut2 Cups of sugar8 oz. sour cream8 oz. Cool Whip Instructions Bake cake according to directions on box. (I use two 8 in pans.) Tort cake to make 4 layers. Filling: Combine coconut (thawed), sugar and sour cream by hand until well blended. Set aside 1 cup of filling. Place 1 cake layer on a cake plate with cut side up and spread filling, repeat this process with second and third layers. The fourth layer place the cut side down. Mix by hand 8 oz. of Cool Whip with the cup of filling that was set aside. Spread mixture over entire cake. I usually hold out a couple of tablespoons of coconut to sprinkle on top just for presentation. Keep refrigerated. Serve and Enjoy!!!