Coconut Cake Recipe

Servings:
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Ingredients
  • 1 package cake mix - white, chocolate or yellow
  • 1 pint sour cream
  • 14 ounces coconut - flaked
  • 2 cups powdered sugar
  • 8 ounces non-dairy whipped topping - thawed
  • 3/4 cup coconut - toasted
Container: Two 8-inch or 9-inch round cake pans
Directions
PREP
1 hr
COOK
25 mins
READY IN
1.5 hrs
  • Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
  • While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
  • Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
  • When the cake is cool, cut each layer in half to make 4 layers.
  • Assemble cake using 1/3 of coconut filling mixture between each layer.
  • Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
  • Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
  • Refrigerate in air tight container. Cut in wedges to serve.
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