Coconut Ice Box Cake

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READY IN: 50mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box yellow cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • Filling
  • 1
    cup sugar
  • 1
    (16 ounce) container whipped topping
  • 1
    (16 ounce) container sour cream
  • 1
    (12 ounce) package frozen coconut, thawed
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DIRECTIONS

  • One day in advance, mix the filling.
  • Cover, and keep in the refrigerator overnight.
  • The next day bake cake mix according to directions on package.
  • When cool, slice cakes crosswise to make four layers.
  • Spread filling between layers.
  • (Be generous!).
  • Spread final layer on top of cake.
  • This should be kept in the refrigerator, and will keep up to a week.
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