Grandma's Easy Coconut Cake
1 box of Butter Cake mix
16 oz. Sour cream
12 oz. Of flaked coconut
1 3/4 cup of powdered sugar
9 oz. Defrosted Frozen whipped topping
Follow the cake mix baking directions to make cake.
This cake mix should yield 2 8" or 9" layers. Let layers cool and then split in half.
In a bowl, combine coconut, sour cream, and powdered sugar and blend well.
Chill this mixture for approximately 30 minutes til it thickens up some.
After it has chilled, take a cup of the mixture and keep to the side.
Spread the rest of the mixture between the cake layers til you get a stack of 4 layers of cake.
Take the cup of mixture you set aside and combine it with whipped topping and blend til it is smooth then spread this on top and sides of cake.
This cake is good if you keep it in the refrigerator due to the ingredients.
Published by Mary Lynn
I am a work-at-home mom of a 7 year old daughter. I come from a very close family in a small town north of Memphis, TN. I was a retail manager for 10 years and now I do clerical work from home for a friend. View profile
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2 Comments
Post a CommentI have never tried it but I will say that you can just make it a 2 layer instead of a 4 layer and not split the cake.
Sounds yummy, but I imagine I will have trouble splitting the layers. Wonder if it is possible to cook 2 layer cakes in 4 pans.