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| Cake |
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| 1 |
|
Duncan Hines yellow cake mix |
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| 1 1/3 cup |
|
water |
|
| 3 |
|
eggs |
|
| 1/2 cup |
|
wesson oil |
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| Icing |
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| 1 16 oz |
|
carton sour cream |
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| 2 cups |
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sugar |
|
| 1 1/2 |
|
pkg frozen coconut |
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|
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| |
| 1 |
Mix well, pour in oblong pan. Bake at 350° for 30 to 35 minutes. While cake bakes make icing. |
| 2 |
Beat together sour cream and sugar in mixer bowl. Then stir in coconut. |
| 3 |
Poke hot cake with fork. Spread icing on while still hot. Sprinkle 1/2 pkg coconut over cake. Put in refrigerator over night. |
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| |
| Servings: 1 |
| |
| Recipe Source |
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Author: Dillons Cox Source: Emma Foster Collection
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |