CAROLYN'S COCONUT CAKE

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Carolyn's Coconut Cake image

Number Of Ingredients 6

2 cake layers, baked and cooled (Duncan Hines Butter Cake is good)
1/4 cup coconut milk (optional)
2 cups sugar
16 ounces sour cream
1 (12-ounce) package coconut (or fresh), divided
1 (8-ounce) container Cool Whip

Steps:

  • Split cake layers. Sprinkle layers with coconut milk, if desired. Mix sugar, sour cream, and coconut (save 1/2 cup for topping). Chill. Keep 1 cup of this mixture for frosting. Spread remaining portion between layers. Combine Cool Whip with reserved 1 cup of frosting mixture. Pile frosting on top and sides of cake and sprinkle with reserved 1/2 cup coconut. Cover with cake saver and refrigerate 3 days.

Nutrition Facts : Nutritional Facts Serves

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