Quick Coconut Cake

5 ingredients
6 steps

Ingredients

  • 2 Sara Lee pound cakes, cut in half or 1 (13 x 9 x 2-inch) yellow cake
  • 1 c. whipped topping
  • 1 lb. sour cream
  • 3 pkg. frozen coconut (save 1/2 pkg. for top)
  • 1 3/4 c. sugar

Directions

  1. 1
    Mix sugar, sour cream and coconut together; let set for 10 minutes.
  2. 2
    Place 2 sections of cake in pan or glass dish.
  3. 3
    Cover with mixture.
  4. 4
    Place remaining cake on top of bottom layer.
  5. 5
    Mix whipped topping with remaining mixture and frost whole cake. Refrigerate several hours.
  6. 6
    Great next day!

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