Coconut Pineapple Sour Cream Cake

Carolyn Doster, S.H.S.

  • 1 butter recipe cake mix
  • 2 cup sugar
  • 12 oz frozen coconut, thawed
  • 8 oz sour cream
  • 1 large can drained pineapple
  • Small size whipped topping

Mix cake as directed on package. Make in 3 layers (8 or 9 inch layers). Cool.

Blend sugar, sour cream, coconut, and pineapple in boiler on low heat. Cook for 5 minutes, stirring constantly. Chill.

Reserve 1 cup of this mixture and mix with whipped topping. Spread rest of mixture between layers and cover top and sides with topping mixture.

Seal in airtight container overnight.





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