Coconut cake

Coconut cake



  • granulated sugar - 2 c
  • pkg - 3 oz
  • sour cream - 8 oz
  • butter cake mix - 1 item
  • carton non-dairy whipped cream - 1 oz

How to make coconut cake:

Mix cake mix according to directions and bake in two 9-inch greased and floured round cake pans. Let cake cool and then split each layer in half. Mix remaining ingredients and spread this mixture between layers and on top and sides of cake and place in air tight container for three days in refrigerator. Cake can be eaten immediately, but it is recommended that it set 3 days in the refrigerator.

Recipe categories: Desserts, Cakes, Egg.

Coconut cake
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
graham cracker crumbs, sugar, eggs, vanilla, milk, chopped walnuts
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