Ingredients:
I (18.25-oz.) package yellow
2 c. sour cream (16 ounces)
2 c. sugar
1/2 c. flaked coconut
I (8-oz.) carton frozen whipped topping, thawed
Instructions:
cake mix Fresh mint and red gumdrops, optional Prepare and bake cake according to package in two 9″ round cake pans. Cool in pans for IO minutes before removing to wire rack to cool completely. For filling, combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into whipped topping; frost cake. Refri. ger-ate for at least 4 hours. Serves I0-12 people.
Notes:
Tip: Mix yellow or white cake mix using buttermilk in place of amount of water called for in cake mix instructions, plus 1 tsp. vanilla and 1 tsp. almond flavoring. Delicious!
Servings Yield:
served filling into whipped topping; frost cake
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