Mix together coconut, sour cream and sugar the night before you make the cake.
Leave in refrigerator.
Make cake by the directions on the Duncan Hines yellow cake mix box.
Bake in two cake pans. After cake cools, slice the layers in half, will be four layers instead of two.
Ice all four on tops and sides.
Refrigerate for four days, then it's ready to eat or this cake freezes well after it's been in refrigerator for 4 days.
urs prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8
Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut, blending well.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers of cake.
Combine the one cup reserved sour cream mixture with the Cool Whip.
Blend until smooth.
Spread on top and sides of cake.
Sprinkle coconut on top of cake and chill before serving.
n 8 inch round cake pan.
Cream butter, sugar and lemon
Bake cake by directions in 2 (9-inch) round cake pans. When cooked and cooled, slice the 2 layers to make 4. Mix sugar, sour cream and 2 cups of coconut. (Do this night before so sugar will dissolve good.) Refrigerate. This mixture is used to spread between layers. Mix remaining coconut and Cool Whip for top and sides of cake. Refrigerate for 3 or 4 days before eating. The longer it sits, the better the cake.
Bake cake according to directions; cool.
Split layers to make 4 layers.
While cake is baking, combine sugar, sour cream and coconut.
Blend well.
Chill.
Reserve 1 cup of sugar/sour cream/coconut mixture.
With remaining sugar mixture, frost layers.
To reserved 1 cup of mixture, add 8 ounces Cool Whip. Then frost top and sides with this.
Refrigerate in airtight container.
Keep for 3 days in refrigerator before serving.
Prepare cake mix as directed, making two 8-inch layers.
When cool, split both layers.
Combine sugar, sour cream, and coconut, blend well and chill.
Reserve one cup of sour cream mixture for frosting.
Spread remainder of sour cream mixture between layers of cake.
Combine reserved sour cream mixture with Cool Whip.
Blend until smooth, spread on top and sides of cake.
Seal cake in air tight container and refrigerate 3 days before serving.
wo 9 inch pans. Prepare cake mix as directed by manufacturer
Prepare and bake cake according to package directions, using layer pan.
Mix sour cream, coconut and sugar together.
Set 1 cup of mixture to side.
When cake layers have cooled, split and fill with the remaining sour cream, coconut and sugar mixture.
Prepare cake according to directions on box using two 8-inch layer pans.
Split both layers horizontally after they have cooled. Blend together the sugar, sour cream and coconut.
Chill.
Spread all but 1 cup of the sour cream mixture between the layers.
Blend the remaining cup of the mixture with whipped cream.
Spread on top and sides of the cake.
Seal in airtight container and refrigerate for 3 days before serving.
Keep refrigerated after cutting.
(Ours never last the 3 day waiting period!)
Mix together the first 5 ingredients and bake in a 9 x 13 pan for 30 minutes at 350\u00b0. Mix the next 4 ingredients and frost the cake. Sprinkle 1 can of Angel Flake coconut over frosted cake.
Prepare cake according to directions.
Bake in 2 (8-inch) layers.
Split both layers; cool.
Blend sugar, sour cream and coconut together.
Chill.
Spread all but 1 cup between the layers.
Blend remaining cup with Cool Whip and spread on top and sides of cake.
Seal in airtight container and refrigerate for 3 days.
Prepare cake mix according to directions on package.
Bake in 2 round cake pans.
Cool.
Slice each layer in half.
Combine sugar, sour cream and coconut; mix well and chill.
Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
(I use sewing thread.)
Combine sugar, sour cream and coconut, blending well.
Chill.
Reserve 1 cup of sour cream mixture for frosting. Spread remainder between layers of cake.
Combine reserved sour cream mixture with whipped topping; blend until smooth.
Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate for 3 days before serving.
Combine first 5 ingredients in bowl, mixing well.
Pour into greased 9 x 13-inch cake pan.
Bake at 350\u00b0 for 30 to 50 minutes or until cake tests done.
Combine next 4 ingredients in bowl, blending well.
Stir in coconut.
Frost cake with coconut icing.
Cook cake mix in 2 layers.
When cool, split in 4 layers. Combine sugar, sour cream and coconut.
Set aside 1 cup of this mixture to use later.
Spread on top of each layer.
Mix the 1 1/2 cups of thawed whipped topping with the cup of mixture.
Ice top and sides of cake.
Put cake in airtight container for 3 days in refrigerator before serving.
Mix cake mix, oil, eggs, sour cream and cream of coconut together with electric mixer as directed on cake mix box.
Bake in greased pan at 350\u00b0 for 30 minutes.
Prepare cake according to directions making 2 (8-inch) layers. When completely cool, split both layers.
Combine sugar, sour cream and coconut and blend well.
Spread between layers and on top of cake.
Seal in airtight container and refrigerate 3 days before serving.
Prepare cake mix as directed.
Bake in 2 (8-inch) layer pans. When cool, split layers to make 4 layers.
Combine sugar, sour cream and coconut.
Blend well.
Don't stir vigorously.
Set aside one cup of mixture.
Spread remaining between layers.
Combine cup of mixture with Cool whip and spread on top and sides.
Seal cake in airtight container and refrigerate for 3 days before serving. Can be frozen.
Serves 12 to 16.
Bake butter flavored cake mix in 2 round cake pans as directed on package. Cool and split both round cakes to make 4 layers. Mix sugar, sour cream and coconut. Set aside a separate cup of mixture for last layer to frost. Frost cake between all layers. For top and sides, mix last cup of sour cream mixture that was set aside and 8 ounces Cool Whip and frost the rest of cake. Cover and refrigerate for at least 2 days or more for best flavor!