April 28, 2009

The Easter Cheese


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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1 comment:

  1. That is a cute picture. I'm dying to say it-- I love the bows! I am so excited about your blog, I will be a very frequent visitor....

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