Ingredients best coconut cake ever
1 white cake mix
1 oz 12 oz whipped cream
1 oz 16 oz sour cream
2 cup white sugar
1 oz 16oz coconut (frozen is best but make sure you use unsweetened even if dried)
how to make best coconut cake ever
Bake cake with directions on box in two 8 or 9" pans. Make sure to use three eggs.
Let cake cool completely.
Using a serated blade knife, cut the two cakes into halves making four layers.
Mix the sugar, sour cream, cool whip and coconut together. (Reserve a few ounces of coconut to toast for the top).
Using a spatula, spoon the mixture on the first layer and add the next. Continue adding the mixture until all layers are finished. Then coat the outside of the cake with the mixture.
Once the cake is completed with the frosting mixture, toast the remaining reserved coconut in the oven on a baking pan until slightly golden. Sprinkle on top of the cake.
Store the cake in the fridge for 3-4 days before eating. It's hard to wait but, worth it. After cutting, IF there are leftovers, keep it stored in the fridge.
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