Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 (16 oz.) container sour cream
- 1 cup white sugar
- 1 (8 oz.) container frozen whipped topping, thawed
- 1 (12 oz.) package of frozen coconut
Preparation
Step 1
Grease and flour two 9 inch pans. Prepare cake mix as directed , using milk in place of water.
Bake according to instructions on package. Let cake cool 5 minutes, remove from pans and cut in half, horizontally.
Filling:
Mix together sour cream and sugar in medium sized bowl, stir in coconut. Reserve 1 cup of this mixture and slowly spread rest on cut cake layers and let it soak in.
Fold whipped topping into remaining filling. Assemble layers and frost outside of cake.
Refrigerate from 1 to 3 days before serving (the longer, the moister!)
Allow slices to sit at room temp. 10-15 minutes before serving.
*Note* - For Easter I dye some coconut green and sprinkle on top or make 'nests' of dyed coconut & add mini jelly beans to the nests.
You can also toast some coconut to sprinkle on top.
Works great using reduced fat sour cream and lite whipped topping too!