|
|
Ingredients:
10 ounces sour cream
2 cups sugar
one (8 ounce) package frozen coconut
one box Duncan Hines butter cake mix
one large container of cool whip
one can coconut |
|
Instructions:
first day: mix sour cream, sugar, frozen coconut, refrigerate 24 hours. Second day: bake cake mix per package directions using two layer pans. Slice each layer in half, fill with coconut mixture between each layer and on top. Cover with one large container of cool whip. Sprinkle with coconut. Store in refrigerator in an airtight container. Best served at least 12 to 24 hours after completion. |