Books

Coconut Cake

1 pkg. yellow cake mix
2 c. sour cream
2 c. confectioners sugar
1 (12 oz.) pkg. frozen coconut, thawed
1 (12 oz.) container Cool Whip

Combine sour cream, confectioner's sugar, and coconut; refrigerate while cake is baking. Prepare cake mix according to package directions. Bake in two 9 inch cake pans. Cool. Split layers crosswise. Spread coconut mixture between layers of cake. Spread Cool Whip on top and sides of cake and sprinkle with more coconut. Place cake in airtight container and refrigerate for up to 3 days........"This quick and easy dessert recipe is one of my favorite recipes that my Mom has passed down to me, it usually doesn't last long enough for seconds at our family get-togethers! =) "....from the kitchen of Sandy Alderman, FL.