Coconut sour cream cake
Coconut sour cream cake
Ingredients/Components
- box yellow cake mix - 1 item
- sugar - 2 c
- sour cream - 2 c
- pkg - 2 oz
How to make coconut sour cream cake:
Mix together coconut, sour cream and sugar the night before you make the cake. Leave in refrigerator. Make cake by the directions on the Duncan Hines yellow cake mix box. Bake in two cake pans. After cake cools, slice the layers in half, will be four layers instead of two. Ice all four on tops and sides. Refrigerate for four days, then it's ready to eat or this cake freezes well after it's been in refrigerator for 4 days.This is a delicious cake. Real moist!
Recipe categories: Desserts, Cakes, Coconut.
Rating:
Related ingredients:
sugar, cream cheese, sifted flour, ritz crackers, crushed, butter 1 stick, cup butter or margarine, rice chex, 1/2 cups canned pumpkin, or 1/4 c, 1/2 cups chocolate sandwich cookie crumbs
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