Coconut Cake

5 ingredients
1 steps

Ingredients

  • 1 white or yellow cake
  • 2 c. sugar
  • 16 oz. sour cream
  • 2 (12 oz.) pkgs. frozen coconut (you have to use frozen; the other kind does not work)
  • 1 1/2 c. Cool Whip

Directions

  1. 1
    Bake either a white or yellow cake in 2 layers. Cut the layers in half (optional). Mix sugar, sour cream and coconut. Chill. After chilling, put mixture (reserve 1 cup for later) between layers of cake. Mix Cool Whip with the 1 cup of reserved mixture & frost cake. Seal in an airtight container for 3 days in the refrigerator.

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