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My Favorite Coconut Cake

1 pkg butter recipe yellow cake mix
2 containers (8oz) Cool Whip
1 container (4oz) sour cream
1 cup sugar
2 pkg frozen coconut

Bake cake in 2 round 8 or 9 inch cake pans. Cool completely. Slice each cake in two layers.
Mix cool whip, sour cream, sugar and one pkg of coconut together. Spread on each layer with some coconut from the remaining package, stacking the layers. Do not frost sides. Refrigerate..this is especially good if used a day or two after baking.

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