THREE DAY COCONUT CAKE
Source of Recipe
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List of Ingredients
1 pkg. yellow cake mix
1 3/4 c. sugar
16 oz. sour cream
12 oz. flaked coconut
1 (9 oz.) container frozen whipped topping
Bake cake mix according to package directions in two 8 or 9 inch layer pans. Remove from pans and when cool split each in half to make 4 layers. Using a thread pulled through the layer - this is an easy way to split the cakes.
While cake is baking, combine sugar, sour cream and coconut. Mix well. Remove 1 cup of the mixture and set aside.
Use remainder between layers of cake that will be four layers high. It will be a thick filling.
To the reserved 1 cup of mixture fold in frozen whipped topping and mix well. Use as frosting on sides and top of cake.
Tightly seal cake in container and refrigerate for at least three days or longer and then eat.