NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Coconut Cake

1 white cake box mix
2 c. shredded coconut
2 c. granulated sugar
8 oz. sour cream
12 oz. Cool Whip

Make cake according to directions in 2 round cake pans. Slice each cake into 2 halves, for 4 layers. Combine coconut, sugar, sour cream. Spread filling between cake layers, reserving 1 cup. Add this reserved filling to Cool Whip. Frost top and sides of cake. Put cake in airtight container for 72 hours in refrigerator for best results.

Susan Quinn - Fairfax, VA


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