I found this recipe on the Southern Food website, and we all loved it. I didn't think Mr. Mountain Breaths would even touch it since he never eats anything "creamy", but he said is was great.
The only changes I made to the ingredients was to use organic sour cream and coconut, and I used real whipped cream for the frosting.
- 1 cake mix, butter flavor, about 18 1/2 ounces
- 2 cups granulated sugar
- 2 cups sour cream
- 1 package (12 ounces) frozen coconut, thawed
- 1 1/2 cups whipped topping
Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.(I used dental floss to split the layers.)
Combine sugar, sour cream, and coconut; blend well and chill. Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator.
I hope you had a wonderful Easter! I am joining our wonderful hostess at Rattlebridge Farm for Foodie Friday.