Worth the Wait Coconut Cake

Submitted By: Debbie Reed


  • 1 box white cake mix
  • 2 cups sugar
  • 2 cups sour cream
  • 12 oz. coconut
  • 8 oz. cool whip


Prepare and bake cake mix in two cake pans as directions state on box. Cut the cakes into two layers each, making four layers total. Prepare filling as follows: mix sugar, sour cream, and coconut. Reserve 1 cup of this mixture. Put filling between layers. Mix in reserved filling with cool whip and frost outside and top of cake. Cover cake and refrigerate for three days before serving.