Coconut Sour Cream Cake (make ahead)

Recipes that use a store bought cake mix are so quick and easy to whip up when you want a dessert but don't really feel like baking. This is one I've seen in numerous cookbooks - namely school and church fund raisers. Probably because so many mothers need quick and easy desserts!

This is best if prepared at least 48 hours ahead - so it's perfect to make if you have a free moment but won't need it for a couple days.

Coconut Sour Cream Layer Cake

1 package butter flavored cake mix
2 c sugar
2 cups (16 oz.) sour cream
12 oz. package fresh or frozen coconut
12 oz. container frozen whipped topping, thawed (Cool Whip)

Prepare cake mix according to directions, making 2 - 8 inch layers; cool completely. Split both layers so you have 4 total. Combine sugar, sour cream and coconut (blend well),

Stir 1 cup sour cream mixture between the cake layers as you layer them. Combine the remaining 1 cup sour cream mixture with whipped topping, blend well. Spread on top and sides of cake. Seal in a container or wrap tightly and refrigerate at least 48 hours. I personally haven't froze it but I think I will next time so I can have a dessert on hand whenever I need it.Print Friendly and PDF