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Instructions |
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BAke cake according to package directions, using 2-9in round cake pans.Cool completely.
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FILLING: combine sour cream and sugar. Mix well. Stir in coconut. Set aside 1 cup of filling for frosting.
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To assemble: split each cake into two layers. Place one layer on cake plate & cover with 1/3 cup filling. Repeat layers. (don't put filling on top of last piece of cake)
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Fold reserved filling into cool whip. and frost top and sides of cake. Refrigerate for at least 4 hours.
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Originally Submitted
10/26/2008
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