3 DAY SOUR CREAM COCONUT CAKE

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3 Day Sour Cream Coconut Cake image

If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it.

Provided by pink cook

Categories     Dessert

Time P3DT45m

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) package white cake mix (I use Duncan Hines)
1 cup sugar (can use Splenda)
2 cups light sour cream
1 (12 ounce) package flaked coconut
2 cups Cool Whip Lite, thawed

Steps:

  • Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
  • Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
  • Spread the coconut mixture as filling between the layers, reserving a cup.
  • Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
  • Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.

*** Explore more 3 Day Sour Cream Coconut Cake Recipes »

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