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Coconut Cake Recipe

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This recipe for Coconut Cake is from The Tesauro Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 ounces frozen coconut
2 cups sugar
16 ounces sour cream
2 cups cool whip
1 Duncan Hines Yellow Butter Cake Mix
Directions:
Directions:
1st Day

Mix coconut, sugar & sour cream; refrigerate overnight.

2nd Day

Bake cake and after completely cooled split each layer in half (2 8" pans - 4 layers).

Reserve 1 cup of coconut mixture and refrigerate. Spread the reminder between layers of cake.

Mix cool whip and the 1 cup of reserved coconut mixture and spread on sides and top of cake. Use all of mixture.

3rd, 4th and 5th nights - Refrigerate
Personal Notes:
Personal Notes:
This is great to serve if you're having company since you can make it ahead of time and it serves approximately 16 - 20.

 

 

 

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