I made this cake with a coconut flavored cake mix. I only used slightly over one cup of sugar in the sour cream, and used less than half of the flaked coconut. The sugar gelled up well overnight-no graininess at all! The filling seemed really runny, but once poured over the cut layers, it soaked into the cake really well. The best part of this cake is the cool whip/sugar/sour cream frosting! It compares to getting the whipped frostings at bakeries! I could eat it with a spoon! I think the fact that I used a coconut cake mix, in addition to the coconut flakes made it a bit of overkill. Next time I will stick to the recipe and use white cake. This cake was definitely a hit with my guests, and super moist! I will definitely be making again...And will be making the frosting (minus the coconut) to use on a red velvet cake. This finding a permanent place in my recipe box!
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