INGREDIENTS

First Day:

1 cup granulated sugar
1 cup sour cream
1 cup coconut

1. Mix ingredients together and refrigerate:

Second Day:

1 (18.25-ounce) package yellow cake mix

1. Mix cake as directed on package; pour into a greased and floured 13 x 9 x 2-inch baking pan.
2. Bake as directed on package; cool 10 to 15 minutes in pan and carefully remove cake from pan; allow to cool completely on wire rack; wrap cake well and freeze.

Third Day :
1 (12-ounce) container non-dairy whipped topping

DIRECTIONS

1. Add the whipped topping to the first day’s mixture, mix well.
2. Remove frozen cake from freezer split length wise into 2 pieces
3. Spread 1/2 of the filling on the bottom layer, place the second layer on top of this and spread remaining filling on the top layer. Keep refrigerated

Makes 12 servings.

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