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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Moist coconut cake with filling Ingredients:
filling |
2 big packs frozen coconut |
1 pint sour cream |
2 c sugar |
2 t vanilla |
cake |
1 box duncan hines yellow cake mix with butter |
icing |
1 small container of cool-whip |
1 c filling |
2 t sour cream |
Directions:
1. Make cake a day or 2 ahead...the longer the better.
2. Filling:
3. In a medium bowl, mix all ingredients well and refridgerate overnight.
4. Cake:
5. Follow the box directions for mixing and baking two layers.
6. Let cakes cool.
7. Split both layers in half to make 4 layers.
8. Before filling the layers, remove 1 cup of filling and set aside.
9. Put the remainder of the filling between the layers.
10. Icing:
11. Mix Cool-Whip, filling and sour cream together and icing the cake.
12. Keep in the refridgerator.
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