Serves: 5
Total Calories: 1,223
Prepare cake mix according to package directions, making 2 (8-inch) layers. When completely cool, split both layers. Combine sugar, sour cream, and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting and spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving. This cake can also be prepared in a 9x13-inch sheet cake pan. Stores well.
This Coconut-Sour Cream Layer Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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