COCONUT CAKE SUPREME MILK 1 yellow cake mix 2 cups sour cream 2 cups sugar 1-1/2 cup flaked coconut 1 carton frozen whipped topping Prepare and bake cake according to directions in 9" round. Cool cake in pan for 10 minutes before removing to wire rack to cool completely. For filling, combine sour cream and sugar, mix well. Stir in coconut. Set aside 1 cup of filling for frosting.
To assemble, split each cake into two horizontal layers. Place one layer on a serving platter, cover with a third of the filling. Repeat layers. Mix the 1 cup of reserved filling with the whipped topping. Place this topping on the cake. Refrigerate for at least for 4 hours. Crowd Pleaser! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
