Devine Coconut Cake

This cake was first served at our monthly W.O.W. (Women of Wisdom)

luncheon on April 2, 2004 at Northshore Baptist Church in Bothell, WA.

It was THE most TO DIE FOR cake I have ever tasted. (Originally From

Your're Invited (The Junior League of Raleigh, North Carolina) )

Lynn

Devine Coconut Cake

1 box butter cake mix (Duncan Hines)

1-3/4 cups sugar

2 cups sour cream

4 cups (about 1 medium) grated fresh coconut or 2 (6-ounce) packages

frozen coconut, thawed

1 package whipped topping, prepared according to package directions

OR

1 1/2 cups Cool Whip, thawed

* Preheat oven to 350F

*Prepare cake mix according to package directions *Spoon batter into 2

greased and floured 8-inch round cake pans.

*Bake in center of oven for 30 to 34 minutes or until wooden pick inserted

in center of cake comes out clean.

*Cool in pan for 10 mintues. Remove to wire rack and cool completely

*Split cake layers in half. Combine sugar, sour cream and coconut.

Reserve 1-cup sour cream mixture for frosting. Spread remainder of sour

cream mixture between layers, split sides up.

*Combine reserved sour cream mixture with whipped topping. Blend until

smooth. Spread on top and sides of cake

*Seal cake in an airtight container adn refrigerate for 3 days prior to

serving.

Yield: 16 servings

Suggestion for container: Find one tall enough to accomdate the cake as it is

taller than many cake containers.