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2 c. sugar 2 c. sour cream 2 pkg. frozen coconut (6 oz. each) 1 box white cake mix Combine sugar, sour cream and coconut. This will be the icing for the cake. Store in refrigerator overnight. The next day, bake the cake, following directions on box. Cool completely. Split each layer to make 4 layers. Frost the cake with the refrigerated icing. You will have a lot of icing to cover all the layers. Store in refrigerator in covered container for 4 days. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |