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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.