Serves: 15
Total Calories: 298
Prepare cake according to package directions dividing batter evenly among three, 9" round cake pans. Bake according to package directions. Let cool. In a large bowl, combine coconut, sour cream and sugar; set aside one cup of mixture. Place one cake on a cake stand and top with half the coconut mixture. Add second cake and spread remaining coconut mixture on top. Place third layer on; set aside. Combine reserved coconut mixture with whipped topping; frost top and sides of cake. Place in freezer. Let stand 15 minutes before serving.
Fill an apothecary jar with old-fashioned ribbon candy...
pretty to look at and sweet to enjoy!
This Coconut Freezer Cake recipe is from the Christmas with Family & Friends Cookbook. Download this Cookbook today.
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