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COCONUT SOUR CREAM LAYER CAKE 1 box butter flavored cake mix 2 c. confectioners sugar 16 oz. carton sour cream 9 oz. container Cool Whip Mix cake by directions on box and bake in 2 layers. While cake is baking, combine sugar, sour cream and coconut. Blend well until smooth and creamy. Store in refrigerator to chill. Cool baked cake completely and split layers to make 4 layers. Reserve 1 cup chilled sour cream and coconut mixture. Spread the remainder between layers. Mix the reserved cup with Cool Whip and ice top and sides of cake. Place in an airtight container and refrigerate 2 to 3 days. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |