Coconut Cake

One of the treats we enjoyed after Easter lunch. Nana’s recipe. Great for Easter, Mother’s Day or any celebration.

“This is the best recipe I’ve ever had. It needs to sit at least a day to meld together the flavors (in refrigerator). Read recipe carefully.” ~Nana

Coconut Cake

• 1 Duncan Hines white cake mix
• 2 cups sugar
• 2 cups sour cream
• 1 large, (32 oz.) frozen coconut
• 1 8 oz. cool whip

Directions: Bake cake and slice into 4 layers. Mix above except the cool whip. Take out 1 cup and reserve. Spread remaining between layers. To the reserved cup, add cool whip and frost outside of cake. Store in refrigerator until ready to serve.

Another recipe from that red and white checked cookbook.