Coconut Cake

You are here: Home » Coconut Cake

, (0)

Delicious cake recipe!

Coconut-Cake.aspx

 

Ingredients:

  • 1 box Duncan Hines butter cake
  • 1 (12 oz.) pkg. coconut
  • 1 c. sugar
  • 1 (16 oz.) carton sour cream
  • 1 (9 oz.) carton Cool Whip

 

Instructions:

Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make 4 layers. Mix next 3 ingredients and chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour cream mixture between cake layers. Ice cake with Cool Whip mixture. Can be baked the day before and refrigerated.

 
The Belgoods Bakeware silicone mini muffin pan will help you bake like a professional. It is made of heat resistant (up to 445°F) silicone and each muffin cup can hold 2 tablespoons or 1/8 of a cup. You can use this pan in any oven, microwave oven, dishwasher or freezer. Using this high quality silicone mini muffin pan will make sure your mini muffins don’t stick to the pan and pop right out while retaining their beautiful shape. You can get more details here http://www.amazon.com/Silicone-Mini-Muffin-Pan-Unbreakable/dp/B00CI0SUUW/. Use this silicone muffin pan to bake perfect mini cupcakes or muffins. The high quality silicone is naturally nonstick and does not have a chemical coating containing PFOA like most metal bakeware.

 



If you like this, feel free to share it:
Facebooktwitterredditpinterestlinkedinmail

Join Our Coupon Mailing List

Visit Our Amazon Store