Coconut Supreme Cake
- 1 package yellow cake mix
- 2 cups sour cream
- 2 cups sugar
- 1 ½ cups flaked coconut
- 8 oz. frozen whipped topping, thawed
- Fresh mint leaves and red gumdrops to decorate, optional
Prepare and bake cake according to package directions using two greased and floured 9-inch 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
Tested in the THASC kitchen. Photo by THASC.
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