Ingredients
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1 box yellow cake mix
1 c. sugar
1 large carton Cool Whip
2 c. sour cream
12 oz. coconut flakes
Preparation
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Mix sugar, Cool Whip, sour cream and coconut in bowl.
Cover and let sit overnight.
Second day, mix and bake cake according to package directions.
Bake in 9-inch round pans, greased and floured (2 or 3).
Let cool.
Spread frosting generously between layers and over top and sides of cake.
Refrigerate.
Will keep one week.
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