Ingredients & Directions
FILLING AND FROSTING
2 c Sugar
16 oz Sour cream
14 oz Coconut
8 oz Whipped topping
Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4
layers. Set aside.
To make filling: Mix sugar and sour cream. Save 1 c. of mixture for
frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of
the cake. Add remaining coconut to sugar and sour cream mixture. Spread
between layers.
To make frosting: Add container of whipped topping to the cup of reserved
filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep
cake refrigerated.
Yields
1 Servings