5 Ingredient Coconut Cake for EASTER! :) YUM!

For all my friends, customers and hosts who want to throw together an EASY coconut cake for this weekend... enjoy!

This is one of my family favorites!

Coconut –Sour Cream Cake

1(18.25 oz) package butter –recipe cake mix

1 (16 oz) Sour Cream ( I used fat free)

2 cups Sugar ( I used Splenda)

4 cups flaked coconut

1 ½ cups frozen whipped Topping ( I used fat free)

1.      Preheat oven according to cake mix package directions. Prepare cake mix according to package directions, using 2 (9 inch) round cake pans.  Let cool as directed.  Slice each cake layer horizontally in half, using a long serrated knife.

2.      While cake bakes, combine sour cream, sugar and coconut in a bowl; stir well.  Cover and chill 1 ½ hours. Reserve 1 cup sour cream mixture. Spread remaining sour cream mixture between cake layers.

3.      Fold whipped topping into reserved sour cream mixture.  Spread on top and sides of cake.  Place cake in an airtight container.  Cover and chill at least 8 hours. 

Compliments of:

Theda Blackwood

Regional Vice President – Willow House

877-876-6854

ThedaAtHOME@comcast.net