COCONUT SOUR CREAM DREAM CAKE
1 pkg. (18 1/2 ox.) butter flavor cake mix
2 cups sugar
1 carton (8 oz.) sour cream
1 pkg. (12 oz.) frozen coconut, thawed (I had to use two 6-oz. pkgs.)
1 1/2 cup whipped cream (or frozen whipped topping, thawed)
Prepare cake according to directions, making two 8-inch layers. Split both layers horizontally after they have cooled.
Blend together sugar, sour cream, and coconut and chill. Spread all but one cup of the sour cream mixture between the four layers.
Blend the remaining cup of the mixture with the whipped cream and spread on top and sides of cake.
|Looks tilted, but it wasn't.|
Seal airtight in refrigerator for three days. Keep refrigerated after cutting. This recipe was on an insert in our telephone bill in the early eighties.
This was once The Husband's favorite cake, and I would bake it for his birthday for a number of years. Now he thinks it is too sweet.:-)
We all know now that the Lady Vols were unsuccessful in their efforts to reach the Final Four in the NCAA Women's Basketball Tournament. Perhaps next year will be better.
Thank you for reading. I really appreciate your comments.