1 (16-ounce) container sour cream
1 (12-ounce) package frozen coconut
1 cup sugar
1 (18.25-ounce) package white cake mix
1½ cups frozen whipped topping, thawed
In a small bowl blend the sour cream, frozen coconut, and sugar. Mix well, cover, and refrigerate overnight.
The following day, prepare the cake mix according to the package directions. Bake in two 8-inch round cake pans. Let cool completely. Using a long serrated knife, cut both layers in half horizontally. Set aside 1 cup of the coconut mixture. Place one cake layer on a cake plate and spread with one-third of the remaining coconut mixture. Top with the next layer and spread with the coconut mixture. Add the third layer and spread with the remaining coconut mixture. Top with the fourth cake layer.
In a medium bowl combine the reserved coconut mixture and the whipped topping. Frost the side and the top of the cake with the mixture. Cover and refrigerate for 3 days before eating.
Makes 15 to 18 servings
Barbara Rogers, Queen Mother
Glitter Girls,
Jane Lew,
West Virginia