Marinated Coconut Cake
5 ingredients
9 steps
Ingredients
- scratch 1-2-3-4 cake or Duncan Hines butter cake (2 layers, sliced into 4)
- approximately 12 oz. sour cream (up to 16 oz.)
- 2 c. sugar
- 12 oz. frozen grated coconut
- 8 oz. container Cool Whip
Directions
-
1Bake cake as directed.
-
2Cool; split into 4 layers.
-
3Mix coconut, sugar and sour cream.
-
4Reserve 1 cup for topping.
-
5Put filling generously between layers.
-
6Mix reserved cup with Cool Whip and frost.
-
7Keep refrigerated.
-
8Make at least 24 hours before serving and up to 3 days early.
-
9Keeps excellent; freezes excellent.
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