COCONUT SOUR CREAM CAKE|
2 prepared round cake layers
2 cups sugar
1 (8-ounce) container sour cream
1 (12-ounce) package frozen coconut, thawed
1 1/2 cups whipping cream
Split cake into 4 equal layers.
Blend together sugar, sour cream and coconut; chill. Spread all but 1 cup of chilled mixture between cake layers.
Whip cream and add remaining cup of coconut mixture. Spread on top and sides of cake. Place cake in air-tight container and refrigerate 3 days before serving.