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Ingredients
- 24 oz. frozen coconut, thawed
- 2 c. sour cream
- 2 c. sugar
- 1 pkg. yellow cake mix
Method
- Combine coconut, sour cream and sugar in bowl.
- Mix well and set aside.
- Prepare cake mix using package directions for 9-inch layers.
- Cool.
- Split layers with string.
- Spread coconut mixture between layers and over top and sides of cake.
- Place in airtight containers for over 24 hours before you open.
- This cake is better and better everyday that it is in the refrigerator.