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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.51 Kcal (710 kJ)
Calories from fat	101.44 Kcal
		% Daily Value*
Total Fat	11.27g	17%
Cholesterol	35.62mg	12%
Sodium	51.06mg	2%
Potassium	110.03mg	2%
Total Carbs	16.17g	5%
Sugars	10.79g	43%
Dietary Fiber	0.14g	1%
Protein	2.1g	4%
Vitamin C	0.6mg	1%
Iron	0.1mg	1%
Calcium	73.5mg	7%

Amount Per 100 g
Calories	231.98 Kcal (971 kJ)
Calories from fat	138.82 Kcal
		% Daily Value*
Total Fat	15.42g	17%
Cholesterol	48.74mg	12%
Sodium	69.88mg	2%
Potassium	150.58mg	2%
Total Carbs	22.13g	5%
Sugars	14.77g	43%
Dietary Fiber	0.19g	1%
Protein	2.87g	4%
Vitamin C	0.8mg	1%
Iron	0.1mg	1%
Calcium	100.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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