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Best Ever Coconut Cake
| 1 package of white cake mix 3 – 8 oz packages frozen coconut 1 – 16 oz container sour cream 2 cups sugar 1 – 8 oz carton heavy whipping cream, whipped Make the cake according to the directions of the package and allow to cool. As a tip, Tim and Jan place the cakes in the refrigerator to cool covered with a kitchen towel. This traps the moisture and makes the cakes moister. Cut the 2 layers of cake in half which will give you 4 layers. |
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| Mix together sugar, sour cream, and 2 packages of coconut until well mixed. Reserve 1 cup of the mixture and spread the remaining mixture between each layer. With the reserved cup of mixture add whipped cream and frost the entire cake. Spread remaining coconut on top and refrigerate. Serve and enjoy! | |