| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar |
| 16 | oz | Sour cream |
| 14 | oz | Coconut |
| 8 | oz | Whipped topping |
INSTRUCTIONS
FILLING AND FROSTING Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4 layers. Set aside. To make filling: Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of the cake. Add remaining coconut to sugar and sour cream mixture. Spread between layers. To make frosting: Add container of whipped topping to the cup of reserved filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated. Posted to Bakery-Shoppe Digest V1 #471 by Shelley Sparks <[email protected]> on Dec 27, 1997
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