Coconut Cake Supreme

By Wollygator

Ingredients

• 1 pkg. (18 1/4 oz.) yellow cake mix
• 2 cups (16 oz.) sour cream
• 2 cups sugar
• 1 1/2 cups flaked coconut
• 1 carton (8-ounce) frozen whipped topping, thawed
• Fresh mint and red gumdrops (optional)

Preparation

Step 1

1. Prepare and bake cake according to package directions in two 9” round cake pans.

2. Cool in pans for ten minutes before moving to a wire rack to cool completely.

3. For filling, combine sour cream and sugar mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.

4. To assemble, split each cake into 2 horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers.

5. Fold reserve filling into whipped topping; frost cake. Refrigerate for at least four hours. Garnish with mint and red gumdrops, if desired.