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1 box Duncan Hines butter cake mix 2 c. sugar 2 c. sour cream 2 (9 oz.) pkg. frozen coconut, thawed 1 1/2 c. Cool Whip Make cake according to directions; cool completely. Split layers horizontally. Mix sugar, sour cream and coconut; chill and reserve 1 cup of mixture (will be soupy). Spread mixture between cake layers. Mix 1 cup mixture with Cool Whip for cake topping. Refrigerate for 3 days before cutting. 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. |