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.
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