COCONUT-SOUR CREAM LAYER CAKE

Coconut-Sour Cream Layer Cake image

Number Of Ingredients 5

1 (18 1/2-ounce) box butter-flavored cake mix
2 cups sugar
1 (16-ounce) carton sour cream
1 (12-ounce) package frozen coconut, thawed
1 1/2 cups frozen non-dairy whipped topping, thawed

Steps:

Prepare cake mix according to package directions, making 2 (8-inch) layers. When completely cool, split both layers. Combine sugar, sour cream, and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting and spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving. This cake can also be prepared in a 9x13-inch sheet cake pan. Stores well.

Nutrition Facts : Nutritional Facts Serves