Richella's Coconut Cake from imparting grace blog.
Bake a white cake according to package instructions and allow to cool thoroughly.
Meanwhile make filling by mixing the following:
1 lb powdered sugar, sifted
8 oz. sour cream
2 6oz. packages frozen coconut, thawed
Cut each 8 or 9 inch layer in half horizontally using serrated knife creating four layers.
Place first layer "cut side up" on a plate (with rim for drippings) and spread 1/4 of the frosting/filling. Continue stacking and frosting each layer "cut side up" using 1/4 of the mixture each time. Add regular flaked coconut to top of last layer for a pretty top. Cover and let set in fridge for at least two days for layers to saturate.
Doesn't it look fabulous!
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