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Christmas Coconut Cake

Course: Dessert
Servings: 0
Author: Jackie May

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