Heavenly Homemade Coconut Sour Cream Cake

Name: Heavenly Homemade Coconut Sour Cream Cake
Ingredients: 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. as called for on the package); 2 cups granulated sugar; 2 cups sour cream; 2 packages (6 ounces each) frozen coconut (thawed*); 1 1/2 cups frozen whipped topping, thawed

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Heavenly Homemade Coconut Sour Cream Cake

Ingredients

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1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. as called for on the package)2 cups granulated sugar2 cups sour cream2 packages (6 ounces each) frozen coconut (thawed*)1 1/2 cups frozen whipped topping, thawed

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Instructions

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Prepare cake mix following the package directions, baking it in two 8-inch layers. Cool completely and carefully split each layer horizontally. (See below) In a bowl, combine the granulated sugar, sour cream, and coconut; blend well and chill. Reserve 1 cup sour cream mixture for the frosting and set aside. Spread the remaining sour cream mixture between the two cake layers. Combine the reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread the whipped topping and sour cream mixture over top and on sides of coconut cake. Keep the coconut cake in an airtight container and store it in the refrigerator.