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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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I make this every Christmas along with the Red Velvet Cake. This makes a VERY moist cake. If it not all eaten in one day store in the refridgerator. Ingredients:
1 (18 ounce) box white cake mix |
3 egg whites (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (16 ounce) container sour cream |
1 (12 ounce) package frozen coconut, thawed |
1 cup pecans, finely chopped |
1 cup granulated sugar (not the powder) |
Directions:
1. Prepare cake mix according to package instructions, separate into for equal amounts, to make four thin cake layers.
2. ICEING:.
3. While cake is cooking; in large bowl mix together sour cream, coconut, pecans, and sugar.
4. Let mixture stand until cake has cooled.
5. Cake layers should be stacked bottom side up so the liquid will absorb into the cake.
6. Mixture should be a little soupy.
7. Stir again and divide mixture into four equal amounts.
8. Pour, and spread on each layer.
9. Let cake stand at least an hour before serving.
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