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 mix
  • 12 oz. frozen Coconut
  • 2 Cups of sugar
  • 8 oz. sour cream
  • 8 oz. Cool Whip

Instructions

    Bake cake according to directions on box. (I use two 8 in pans.) Tort cake to make 4 layers.

  1. Filling:
  2. Combine coconut (thawed), sugar and sour cream by hand until well blended.
  3. Set aside 1 cup of filling.
  4. 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.
  5. Mix by hand 8 oz. of Cool Whip with the cup of filling that was set aside. Spread mixture over entire cake.
  6. I usually hold out a couple of tablespoons of coconut to sprinkle on top just for presentation.
  7. Keep refrigerated.
  8. Serve and Enjoy!!!

Comments

No Comments Yet


Login To Leave A Comment