Coconut Cream Layer Cake
- 2 c sugar
- 12 oz. sweetened shredded coconut
- 8 oz container sour cream
- 1 pkg. butter golden cake mix
- 8 oz. container frozen whipped topping, thawed
Preparation time 40mins
Cooking time 1490mins
Prepare coconut cream filing:
Stir together sugar, coconut and sour cream, cover and chill for 2 hours.
Line the bottom of 2 9' round cake pans with parchment paper and spray sides and bottom with pam. Prepare cake mix per box instructions, dividing between two pans. Let cool completely.
Cut each cake in half horizontally using serrated knife to make 4 layers. Place cut side up on platter. Stir chilled coconut cream, reserving one cup for icing. Spread about 1 cup on the layers leaving 1/2" border, top with another layer and continue icing.
Stir together whipped topping and reserved 1 cup of coconut cream filling. Spread on top of cake and sides. Chill cake for at least 24 hours or up to 2 days.