French Coconut Cream Cake
- Reviews 1
Ready In: 50 mins
Serves: 12
Ingredients
- 1 (18 ounce) white cake mix (Duncan Hines French Vanilla)
- 3 eggs
- 1⁄3 cup vegetable oil
- 1 1⁄3 cups water
- 1 (1 ounce) coconut pudding mix
- 1 cup pecans, finely chopped
- 1 cup sugar
- 18 ounces frozen coconut
- 16 ounces sour cream
- 1 teaspoon vanilla
Directions
- Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
- Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
- Bake cake according to instructions on package. Let layers cool.
- Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.
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