Sour Cream And Coconut Cake - cooking recipe

Ingredients

2 c. sour cream
2 c. sugar
2 tsp. vanilla extract
1 (8 oz.) pkg. frozen coconut, thawed
1 (2 layer) pkg. yellow cake mix
1 (8 oz.) pkg. frozen coconut, thawed

Preparation

Combine sour cream, sugar, vanilla and 1 package coconut in bowl; mix well.
Chill overnight.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Split cooled layers to make 4 layers.
Spread sour cream mixture between layers and over top and side of cake.
Sprinkle with remaining 1 package coconut.
Chill for 2 days before serving.
Chilling for 2 days makes cake moister.
Yield:
12 servings.