Sour Cream Coconut Cake
 
Prep time
Cook time
Total time
 
The ideal "make ahead" dessert! Put together and refrigerator up to 7 days. The sour cream and coconut add just the right touch so that in the fullness of time this cake bursts with moisture and flavor.
Serves: 16
Ingredients
  • 1 Ducan Hines Yellow Butter Cake Mix
  • 16 oz Sour cream
  • 2 cup Granulated Sugar
  • 2 Packages Frozen Coconut
  • 8 oz Cool Whip
  • ½ cup Flaked Coconut
Instructions
  1. Mix cake mix according to directions on the package. Pour into 2 round layer cake pans (8" or 9" round). Bake according to package directions.
  2. Cool cake on wire rack. Split each layer in half, making 4 thin layers of cake.
    (In the meantime, thaw the frozen coconut).
  3. In a medium size bowl, mix together sour cream, sugar and thawed coconut. Set aside one cup of this mixture. Place bottom cake layer on a cake plate. Frost with ¼ sour cream mixture. Add second layer of cake and cover with ¼ sour cream mixture.
  4. Repeat with remaining two layers of cake. Frosting the top layer with the remaining sour cream mixture.
  5. Fold Cool Whip into the 1 cup sour cream mixture that had previously been set aside. Frost entire cake with the Cool Whip mixture. Sprinkle top with flaked coconut (optional) Place cake in an airtight container such as Tupperware. Refrigerate up to 7 days. The longer this cake is in the refrigerator the better the flavor and moistness.
Notes
(1)  To split the layers I use a long piece of strong thread, center on middle of layer, then pull through from both sides, cleanly slicing the cake layer in half.  -- A serrated edge knife works well also.

(2)  This is a "make ahead" cake.  I believe the ideal time for moistness and flavor is 5 to 6 days in advance, although it will keep up to 7 or 8 days in the refrigerator.
Recipe by Pray Cook Blog at https://praycookblog.com/its-not-too-late-for-sour-cream-coconut-cake/