Coconut Cake Supreme
Taste of Home
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I make most cakes from scratch, but during the holiday rush, this recipe that starts with a mix buys me some time. Most eager eaters don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting.
-Betty Claycomb, Alverton, Pennsylvania
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) yellow cake mix
- 2 cups (16 ounces) sour cream
- 2 cups sugar
- 1-1/2 cups flaked coconut
- 1 carton (8 ounces) frozen whipped topping, thawed
- Fresh mint leaves and red gumdrops, optional
Directions:
Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer.
Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired. Yield: 10-12 servings.