Precious Art By Precious People

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.

THASC is a unique small American business producing cards and other promotional products. www.thasc.com

Like Us On Facebook  www.facebook.com/thasc1977