Coconut Supreme Cake

Coconut Supreme Cake
Mint leaves and red gumdrops add a festive touch to this desert for the holidays, but change the garnish for other events throughout the year.

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.

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