THREE DAY COCONUT CAKE
Steps:
- Combine sugar, sour cream, and coconut. Blend well and chill. Prepare cake mix as directed- two 8-inch layers. Cool completely and split each layer in half. Before putting cake together, reserve 1 cup sour cream mixture. Spread each layer of cake, including the top, with a good cup of the mixture (place layers cut side up to absorb the mixture better). Combine the reserved sour cream mixture with the 9 oz. of Cool Whip. Mix well. Spread the topping on sides and top of cake. Seal in an airtight container and refrigerate 3 to 5 days! Just before serving, sprinkle with regular sweetened coconut or toasted coconut if you'd like. Garnish with holly :)
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