Patience Coconut Cake

Name: Patience Coconut Cake
Ingredients: 16 ounces sour cream; 38 ounces coconut; 2 cups powdered sugar; 1 (8 ounce) container Cool Whip (Not lite or Fat Free); 1 (18 ounce) box white cake mix (Duncan Hines preferred); 3 egg whites (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix)

8 ingredients

5 steps

Ingredients

16 ounces sour cream
38 ounces coconut
2 cups powdered sugar
1 (8 ounce) container Cool Whip (Not lite or Fat Free)
1 (18 ounce) box white cake mix (Duncan Hines preferred)
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)

Directions

1

Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
2

Bake the cake mix as directed in 2 layer pans.
3

When the cake is cool split the 2 layers and fill them with the sour cream mixture.
4

Ice the cake then with the cool whip and the other 16 oz of coconut.
5

Put the cake back in the refrigerator for at least another 24 hours.