This is an easy, delicious cake to make. Freezes very well so you always have a cake on hand for unexpected guests. Guaranteed to love it! For Christmas, I cut fruits strips into long strips, coat with red sugar and make a bow on top. For Easter, add jelly beans in clustered to look like a bird's nest. Sandy Endersby, Raleigh, NC
- Duncan Hines Lemon Supreme Cake Mix
- 2 cups sour cream
- 1 cup sugar
- 2-6 oz pkgs frozen coconut
- 2 cups cool whip
- Bake in 2-8" round pans. Cool & slice each layer horizontally
- Mix sour cream, sugar and coconut and refrigerate for 2 hours before assembling.
- Mix 1 cup of filling with 2 cups of cool whip - set aside to spread over top and sides of cake.
- Spread remaining filling between each layer; top with last layer of cake.
- Spread the set aside mixture with the cool whip on top and sides of cake.
- Refrigerate for 3 days. This cake freezes very well.
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