Fresh Coconut Cake
Ready In: 8 hrs 1 min
Yields: 1 cake
Ingredients
- 4 white cake layers (or yellow)
Frosting
- 2 cups sour cream
- 16 ounces Cool Whip
- 1 cup sugar
- 1 coconut (only substitue fresh frozen coconut if you can find it, do not use dried)
Directions
- Bake cake and cool completely.
- Open coconut, remove outer hard shell, pare inner brown shell, rinse and grate.
- Mix sugar, sour cream and coconut.
- Fold in cool whip.
- Spread frosting between layers of cake and outsides of cake.
- Refrigerate overnight.
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