Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
Bake the cake mix as directed in 2 layer pans.
When the cake is cool split the 2 layers and fill them with the sour cream mixture.
Ice the cake then with the cool whip and the other 16 oz of coconut.
Put the cake back in the refrigerator for at least another 24 hours.
Ingredients:
16 ounces sour cream
38 ounces coconut
2 cups powdered sugar
1 (8 ounce) containers Cool Whip ( Not lite or Fat Free)
1 (18 ounce) boxes white cake mix ( Duncan Hines preferred)
3 egg whites ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
1 1/3 cups water ( or as called for by your cake mix)
Steps/Methods:
Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
Bake the cake mix as directed in 2 layer pans.
When the cake is cool split the 2 layers and fill them with the sour cream mixture.
Ice the cake then with the cool whip and the other 16 oz of coconut.
Put the cake back in the refrigerator for at least another 24 hours.
