Coconut Cake Supreme
- 1 package yellow cake mix (regular size)
- 2 cups sour cream
- 2 cups sugar
- 1-1/2 cups sweetened shredded coconut
- 1 carton (8 ounces) frozen whipped topping, thawed
- Fresh mint leaves and red gumdrops, optional
- Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer.
- Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.
yellow cake, sour cream, sugar, coconut, frozen whipped topping, mint
Taken from www.tasteofhome.com/recipes/coconut-cake-supreme/ (may not work)