Coconut Birthday Cake


1 box Duncan Hines Golden Cake mix "Butter recipe"

16 ounces sour cream VERY cold

12 ozs flaked coconut frozen

1 1/2 cups sugar


Bake cake as directed for 2 layers. Cool or freeze cakes, and cut each into 2 layers.

Combine sour cream, most of coconut (reserve a little for topping) and sugar. Mix well. Spread between layers and on top, but not on sides of cake. Sprinkle remaining coconut on top.

Place toothpicks in top to keep plastic wrap off coconut. Cover tightly with plastic wrap and refrigerate for at least 24 hours before serving.


Notes: Traditional birthday cake for Wes and Tom, as well as Alice
Serving Ideas: Make at least 24 hours before serving.