Coconut Cake

4 ingredients
4 steps

Ingredients

  • 1 3/4 c. sugar
  • 16 oz. sour cream
  • 12 oz. Baker's coconut
  • 9 oz. Cool Whip

Directions

  1. 1
    Mix sour cream and sugar until sugar is no longer grainy. (This is very important.)
  2. 2
    Add Cool Whip and stir coconut in well. Ice between layers, sides and top of cake.
  3. 3
    Wrap in Saran Wrap and let stand in refrigerator 1 to 3 days for best taste.
  4. 4
    This cake also freezes well.

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