Coconut Cake

 

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!