COCONUT CAKE I

COCONUT CAKE I


1 (18.25-oz.) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14-oz.) package flaked coconut
1 (8-oz.) container frozen whipped topping, thawed


Prepared cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers

Mix together sour cream, sugar, and all but a portion of the coconut (some should be reserved for top) set aside one cup of this mixture. Spread remainder between layers of cake.

Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in refrigerator for three days before cutting. The longer its refrigerator, the better it is!


Yield: 12 servings.