| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 1 | Box Duncan Hines Yellow Cake | |
| 2 | c | Sugar |
| 2 | c | Coconut, unsweetened |
| 2 | c | Sour cream |
| 12 | oz | Cool-Whip |
INSTRUCTIONS
Make Duncan Hines yellow cake in two round 9" cake pans. Bake as usual. Cool. Cut layers in half with a thread to made four thin layers total. Mix together: 2 C. sugar, 2 C. coconut, 2 C sour cream. Setting one cup of mixture aside, ice in between all layers, and put a little bit on top. Mix the remaining cup of the mixture with 12 oz. Cool-Whip and ice entire cake (outside and top). IMPORTANT: Refrigerate three days in covered container. I use a large Tupperware Cake Saver. Posted to MM-Recipes Digest by "Rosanne Cleveland-King" <[email protected]> on Aug 18, 1999
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