EDITOR’S NOTE: This recipe was part of an August 2011 feature on From the Heart of Our Kitchen: Cooking with The Bread Lady and Friends cookbook. The cookbook is no longer available for sale. 


2 (8-ounce) cartons sour cream
2 cups sugar
1 (6-ounce) package frozen coconut, thawed

Mix above ingredients. Cover, and store in refrigerator for 24 hours.


Prepare 2 layers using Duncan Hines Yellow Cake mix. When cool, divide the layers, making 4 layers. Stack, spreading filling on top of each layer, including the top layer.


½ pint sweetened whipped cream
1 (6-ounce) package frozen coconut, thawed

Frost sides and top with sweetened whipped cream. Sprinkle with coconut. Cover finished cake with foil, and refrigerate for 24 hours before serving. The filling will be juicy, but that’s OK.

— Janet Truckner

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