Coconut Sour Cream Delight Cake
Coconut Sour Cream Delight Cake recipe
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
butter |
|
| 1 | carton |
whipped topping, prepared
|
*
|
| 8 | ounces |
sour cream
|
|
| ½ | cup |
sugar
|
|
| 1 | can |
coconut, shredded (desiccated)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
butter |
|
| 1 | carton |
whipped topping, prepared
|
*
|
| 231.2 | ml/g |
sour cream
|
|
| 118 | ml |
sugar
|
|
| 1 | can |
coconut, shredded (desiccated)
|
*
|
Directions
Bake cake according to directions.
Cool. Combine cool whip, sour cream, sugar and coconut.
Cut the cake to make 4 layers and spread mixture between each layer.
Then cover top and sides with remaining mixture.
If you like a lot of cool whip, you may add another carton to help frost the top and sides.
Garnish if you wish with cherries and nuts.
This is a good recipe to experiment with by adding different things to the cool whip.
For instance, well drained crushed pineapple, cherries and nuts.
