For the filling:
2 (8-ounce) cartons sour cream
2 cups sugar
1 (6-ounce) package frozen coconut, thawed
For the cake:
2 boxes Duncan Hines Yellow Cake mix
For the frosting:
½ pint sweetened whipped cream
1 (6-ounce) package frozen coconut, thawed
For the filling: Mix above ingredients. Cover, and store in refrigerator for 24 hours.
For the cake: 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.
For the frosting: 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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