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Coconut Cake Supreme

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
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 2 cups sour cream
  • 2 cups sugar
  • 1-1/2 cups sweetened shredded 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.
Nutrition Facts
1 piece: 500 calories, 18g fat (13g saturated fat), 27mg cholesterol, 322mg sodium, 78g carbohydrate (59g sugars, 2g fiber), 4g protein.

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