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2 c. sour cream 2 c. granulated sugar 2 (12 oz.) pkg. frozen coconut yellow cake mix Mix first 3 ingredients together and leave covered in refrigerator overnight. Use yellow cake mix. Bake two layers and split each layer, making four. Ice with the mixture between layers and on top. Do not ice sides. Seal in cake. Cover and refrigerate for four days. Icing is slightly liquid and is absorbed by cake, making it delicious. 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. |