Coconut Cream Supreme
Let me just say- EASTER KEASTER! I might be wearing stretchy pants the rest of my life, but this cake is so good I could learn to deal with it. Thanks to my friend Becky for sharing or NOT!
1 pckg yellow cake mix-butter recipe
2 c. sour cream
2 c. sugar
1 1/2 c. flaked coconut
1 carton (8oz) cool whip
Prepare and bake cake according to package directions in two 9-inch round cake pans. Cool. For filling, combine sour cream and sugar, mix well. Stir in coconut. Set aside 1 cup of filling for later use. To assemble, split each cake into two horizontal layers. Place one layer on serving platter; cover with a third of the filling. Repeat layers. Fold reserved 1 cup of filling into cool whip and completely frost cake. Refrigerate for at least 4 hours. Keep leftovers refrigerated.
If she were a Peep I would eat her, and I don't even like Peeps!
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