Mimi's Coconut Cake
French Vanilla or yellow or white Cake Mix
1 box of instant coconut pudding mix
small tub of Cool whip - thawed
2 or 3 packages of frozen coconut - thawed
(frozen coconut is by the cool whip and frozen fruit in the freezer case at WalMart)
1 cup granulated sugar
1 cup sour cream
Combine the pudding and cake mix powders, then prepare the cake according to the
cake box instructions. Cook in 2 round pans. I use an 8 inch and a 9 inch spring form
pan, using the wider cake for the lower two layers of the cake. If using regular cake
pans, line the bottom of the pan with parchment paper. Allow cake to cool.
Slice each cake in half so that you have 4 layers.
Mix the cup of sugar and the cup of sour cream with a spoon. Apply a third of this
"syrup" to the top surface of the bottom layer of cake. Sprinkle a bit of the coconut
over the syrup. Place the next layer of cake on and repeat the "syrup" and coconut.
Repeat with the third layer. Top with 4th layer. Use a spatula to dress top and sides
of cake with Cool Whip. Pat remaining coconut along sides and on top of cake.
Cover with plastic wrap. Keep refrigerated.