Submitted by Linda Thibodeaux
on Thursday, July 22, 2004
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Makes:
8 servings
Prep Time:
30 minutes
Cook Time:
35 minutes
Ready In:
1 hour, 5 minutes
After this cake is baked you seal it in an airtight container and refrigerate it for three days before serving. Some things are worth waiting for.
You will have everyone asking, "Is it cake yet?"
This recipe was handed down from a cook named Linda Roy.
Ingredients
1 package butter flavored cake
2 cups sugar
1 16 oz carton sour cream
1 12 oz pakage frozen coconut (thawed) do not substitute for best results
1 1/2 cup frozen whipped topping (thawed)
Directions
Prepare cake mix according to package directions making 2(8 inch) layers. When completely cooled, split both layers making four thin layers. Combine the sugar, sour cream and coconut blending well. Chill this mixture. Reserve one cup of the coconut and sour cream mixture for the frosting. Spread remainder between the layers. Combine the reserved sour cream, coconut mixture with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate three days before serving. Mark the date on the container so you won't be tempted to try it before its' time.
