BEST Coconut Cake Ever!

Name: BEST Coconut Cake Ever!
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 white cake mix; 1 oz 12 oz whipped cream; 1 oz 16 oz sour cream; 2 cup white sugar; 1 oz 16oz coconut (frozen is best but make sure you use unsweetened even if dried)

breakfastwtiff @cook_3139794

This has been a family tradition for as long as I can remember and my dad's favorite cake (mine to)!

breakfastwtiff @cook_3139794

This has been a family tradition for as long as I can remember and my dad's favorite cake (mine to)!

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Ingredients

45 mins

12 servings

1white cake mix
1 oz12 oz whipped cream
1 oz16 oz sour cream
2 cupwhite sugar
1 oz16oz coconut (frozen is best but make sure you use unsweetened even if dried)

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Steps

45 mins

1

Bake cake with directions on box in two 8 or 9" pans. Make sure to use three eggs.
2

Let cake cool completely.
3

Using a serated blade knife, cut the two cakes into halves making four layers.
4

Mix the sugar, sour cream, cool whip and coconut together. (Reserve a few ounces of coconut to toast for the top).
5

Using a spatula, spoon the mixture on the first layer and add the next. Continue adding the mixture until all layers are finished. Then coat the outside of the cake with the mixture.
6

Once the cake is completed with the frosting mixture, toast the remaining reserved coconut in the oven on a baking pan until slightly golden. Sprinkle on top of the cake.
7

Store the cake in the fridge for 3-4 days before eating. It's hard to wait but, worth it. After cutting, IF there are leftovers, keep it stored in the fridge.