Serves: 5
Total Calories: 1,214
Prepare and bake cake mix in 2 layers. Cool; split both layers. Combine sugar, sour cream, and coconut; chill 30 minutes or so. (Reserve 1 cup sour cream mixture for frosting.) Spread cream mixture between layers. Combine reserved mixture with whipped topping, and ice cake. Refrigerate 3 days before serving. Cover cake well with heavy-duty foil.
This Mary McDonald’s Sour Cream Coconut Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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