Coconut Cake Supreme

Name: Coconut Cake Supreme
Total time: 2400 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 package yellow cake mix; 2 cups sour cream; 2 cups sugar; 1-1/2 cups sweetened shredded coconut; 1 container frozen whipped topping, thawed

cindybear @cindybearcooks

#CA2025 This is good. You save time with a box mix (maybe) or make your cake from scratch. I make a cake or pie every year for my daughter. I have a number of recipes using coconut.

cindybear @cindybearcooks

#CA2025 This is good. You save time with a box mix (maybe) or make your cake from scratch. I make a cake or pie every year for my daughter. I have a number of recipes using coconut.

Saved

Ingredients

20 min + chilling. Bake 20 min

8-10 servings

1 packageyellow cake mix
2 cupssour cream
2 cupssugar
1-1/2 cupssweetened shredded coconut
1 containerfrozen whipped topping, thawed

Saved

Steps

20 min + chilling. Bake 20 min

1

Prepare and bake cake per package instructions in 9 inch round baking pans. Cool for 10 minutes and remove to wire rack to cool completely.
2

In large bowl, combine sour cream and sugar. Stir in coconut. Set aside 1 cup filling for frosting. Filling will be soft.
3

Cut each layer horizontally. Place bottom layer on serving plate, top with a third of the filling. Repeat layers twice.
4

Fold remaining filling into whipped topping, frost cake. Refrigerate at least 4 hours before serving.