Mix sour cream, sugar and coconut together; store covered in refrigerator overnight.
Next day, bake cake mix according to directions.
When completely cool, split layers in halves, making 4 layers.
Ice with coconut mixture.
Refrigerate 3 days.
>COCONUT
Prepare cake mix as directed and bake in 3 round cake pans. Combine sugar, sour cream and coconut together, save 1 cup for topping, and use the rest to place between the cooled cake layers. Combine the reserved coconut mixture with Cool
Whip, and frost sides and top of cake. Refrigerate for three days before serving - or at least try to wait.
Prepare cake mix according to package direction
Mix sugar, frozen coconut and sour cream and refrigerate overnight.
Next day, prepare cake according to directions on box, making two layers.
When cool, split in two, making four layers. Put together with sour cream and coconut mixture.
Cover top and sides with one can of Angel Flake coconut.
Refrigerate
three to four days before cutting.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Remove to wire racks to cool completely.
Split layers into halves horizontally.
Mix coconut, sour cream and sugar in bowl.
Measure and reserve 1/2 cup coconut mixture.
Spread remaining coconut mixture between layers.
Mix reserved coconut mixture with whipped topping.
Spread over top and side of cake.
Chill, covered, for 3 days before serving. Yield:
12 servings.
1st Day:
Mix together coconut, sugar and sour cream.
Let stand until next day.
Prepare cake mix according to package directions, making 2 layers.
When layers are cool, split in half.
While cake is cooling, combine sugar, sour cream and coconut; chill.
Reserve 1 cup of sour cream mixture.
Spread remainder between the layers. Blend whipped topping and reserved sour cream mixture.
Spread on top and sides of cake.
Seal cake in airtight container and refrigerate for 3 days before eating.
Prepare cake as directed.
Cool.
Split layers.
Mix coconut, sugar and sour cream; set aside 3/4 cup.
Use the remaining portion for filling between layers.
For frosting, add the 3/4 cup of coconut mixture to the Cool Whip.
Frost the entire cake. Cover loosely.
Place in refrigerator and leave for 3 days before cutting.
Prepare cake mix according to package directions, making two 8 or 9-inch layers.
When cool, split layers in half.
While cake is cooling, combine sugar, sour cream and coconut, blending well. Chill.
Reserve 1 cup of this mixture.
Spread remainder between split layers of cake, making it 4 layers high.
Combine reserved sour cream mixture with thawed whipped topping.
Blend until smooth.
Spread on top and sides of cake.
Store in airtight container; refrigerate for 3 days before serving.
Prepare cake as directed, bake and cool.
Split layers.
Mix coconut, sugar and sour cream for filling to go between layers. Frost entire cake with La Creme Cool Whip and cover with coconut. Cover loosely.
Place in refrigerator and leave for 3 days before serving.
Prepare cake as directed on box.
Cool.
Split layers.
Mix coconut, sugar and sour cream.
Set aside 3/4 cup of this mixture. Use the rest for filling between layers.
For frosting add the 3/4 cup of mixture to the Cool Whip and frost the entire cake. Cover loosely and place in refrigerator and leave 3 days before cutting.
Mix cake mix according to directions on box.
Let cool. Slice into
4
layers.
Mix
sour cream, coconut and sugar in bowl.
Set 1 cup of mixture aside for later use as icing.
Mix Cool
Whip and
1 cup of the remaining mixture, being careful not to stir too much.
Spread between each layer of cake.
Ice the
top
with
the 1 cup of mixture prepared previously.
Put cake in refrigerator for 3 days, then eat.
Bake cake according to package directions; cool completely and split layers.
Combine frozen coconut, sour cream and sugar.
Set aside 1 cup.
Spread mix over split layers.
Mix together Cool Whip and reserved coconut mix and spread over top and sides. Refrigerate 3 days in airtight container.
Bake cake as it says on box. Cool. Cut layers in half to make 4 layers. Combine sugar, sour cream, coconut and refrigerate.
Prepare cake mix according to package directions, making two 8 or 9-inch layers.
When layers are completely cool, split in half.
Mix sour cream, sugar and thawed coconut in large bowl.
Seal and refrigerate overnight.
Next day, bake cake according to package directions in round cake pans.
Allow to cool completely, then split layers, making 4.
Place coconut mixture between each layer; cover outside of cake with mixture.
Place cake in covered cake dish or plastic wrap.
Leave in refrigerator for 4 days. After fourth day, you may eat it.
Split layers and put frosting in between and on top of layers. Place in cake container and refrigerate for 3 days before using. Keep refrigerated.
Also freezes well.
ou make this cake, blend together the sour cream, coconut and sugar
Bake cake in two 9-inch layers to directions on box. Let cool. Split the two layers into four layers.
Ice each layer. Put in cake and cover or wrap in foil.
Keep covered 3 days in refrigerator before cutting.