Rating: 4.5 stars
150 Ratings
  • 5 star values: 123
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3

This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling.

Recipe Summary

cook:
30 mins
additional:
3 days
total:
3 days 1 hr
prep:
30 mins
Servings:
12
Yield:
1 - 8 or 9 inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.

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  • Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.

  • Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Nutrition Facts

560 calories; protein 3.8g; carbohydrates 88.6g; fat 22.5g; cholesterol 8.4mg; sodium 390.7mg. Full Nutrition
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