Christmas Coconut Cake
Ingredients
- 1 box white cake mix baked in 2 layers and split in half
Filling:
- 2 6 oz. packages frozen coconut
- 2 small cartons sour cream
- 2 cups sugar
Topping:
- 1 medium carton Cool Whip
- 1/2 cup coconut mixture
Instructions
Filling:
- Mix and save 1/2 cup of filling to add to Cool Whip. Spread filling between layers.
Topping:
- Cover cake with Cool Whip mixture. Keep in refrigerator. Best when baked three days prior to eating.
Notes
Recipe By: Jackie May
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