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Coconut Cake Recipe


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     Coconut Cake

Category   Desserts - Breads
Sub Category   None

1 box butter flavored cake mix
2 cups sugar
1 16 oz carton sour cream
1 12 oz package frozen coconut
1 can small Angel Flake coconut
2 cups Cool Whip

Bake cake according to package directions. I pour my batter into three cake pans. When done put the three layers in the freezer for about twenty minutes. Now split the three layers. (The freezing part makes it easier to split the layers.) Combine the sugar, sour cream and frozen coconut. Blend well and chill. Spread half of the sour cream mixture between cake layers. Mix the reserved mixture with Cool Whip to frost outside of cake. Top with Angel Flake coconut. Refrigerate for three days before serving.

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