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Cook
20m
Ingredients
Method
Turn cooking mode on
Prepare the Coconut Glop:
1.
Stir together the sugar, coconut, and sour cream in a bowl; cover and chill 2 hours.
2 cup Sugar
12 oz Sweetened shredded coconut
1 8-oz container Sour cream
Prepare the Cake Layers:
1.
Prepare the baked and cooled cake layers according to package directions using 2 (8-inch) round cake pans.
1 15.25-oz package Butter golden cake mix
2.
Cut each cake layer in half horizontally using a serrated knife, making 4 layers. Place 1 cake layer on a serving platter. Stir the chilled Coconut Glop; remove and reserve 1 cup for icing. Spread the remaining Coconut Glop (about 1 cup each) between the cake layers.
Prepare the Icing:
1.
Stir together the whipped topping and the reserved 1 cup Coconut Glop. Spread the icing on top and sides of cake. Chill the cake for at least 24 hours or up to 2 days.
1 8-oz container Frozen whipped topping
For
8
M
I
COCONUT GLOP
2
cup
Sugar
12
oz
Sweetened shredded coconut
1
8-oz container
Sour cream
CAKE LAYERS
1
15.25-oz package
Butter golden cake mix, such as Duncan Hines
ICING
1
8-oz container
Frozen whipped topping, such as Cool Whip, thawed
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Made it?
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C
Clara W
6 months ago
How to get the sugar to dissolve? Loved the cake but the sugar did not dissolve. Tell me what to do, please. Love all the recipes.
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Reply
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Elizabeth Heiskell
a month ago
Thank you!! Make sure your cream cheese is softened to room temperature before mixing! Beat the cream cheese first until smooth, then slowly add the brown sugar and continue mixing until it’s fully incorporated. If you want an extra smooth texture, you can use powdered brown sugar or let the mixture sit for a few minutes after mixing so the sugar has time to dissolve into the cream cheese!! 😊
Like
Reply
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Cook
20m
Ingredients
Method
Turn cooking mode on
Prepare the Coconut Glop:
1.
Stir together the sugar, coconut, and sour cream in a bowl; cover and chill 2 hours.
2 cup Sugar
12 oz Sweetened shredded coconut
1 8-oz container Sour cream
Prepare the Cake Layers:
1.
Prepare the baked and cooled cake layers according to package directions using 2 (8-inch) round cake pans.
1 15.25-oz package Butter golden cake mix
2.
Cut each cake layer in half horizontally using a serrated knife, making 4 layers. Place 1 cake layer on a serving platter. Stir the chilled Coconut Glop; remove and reserve 1 cup for icing. Spread the remaining Coconut Glop (about 1 cup each) between the cake layers.
Prepare the Icing:
1.
Stir together the whipped topping and the reserved 1 cup Coconut Glop. Spread the icing on top and sides of cake. Chill the cake for at least 24 hours or up to 2 days.
1 8-oz container Frozen whipped topping
For
8
M
I
COCONUT GLOP
2
cup
Sugar
12
oz
Sweetened shredded coconut
1
8-oz container
Sour cream
CAKE LAYERS
1
15.25-oz package
Butter golden cake mix, such as Duncan Hines
ICING
1
8-oz container
Frozen whipped topping, such as Cool Whip, thawed
Only visible to you
Made it?
Cancel
C
Clara W
6 months ago
How to get the sugar to dissolve? Loved the cake but the sugar did not dissolve. Tell me what to do, please. Love all the recipes.
Like
Reply
Cancel
Elizabeth Heiskell
a month ago
Thank you!! Make sure your cream cheese is softened to room temperature before mixing! Beat the cream cheese first until smooth, then slowly add the brown sugar and continue mixing until it’s fully incorporated. If you want an extra smooth texture, you can use powdered brown sugar or let the mixture sit for a few minutes after mixing so the sugar has time to dissolve into the cream cheese!! 😊
Like
Reply
Cancel
