Coconut Sour Cream Layer Cake
1 psk. Butter Flavored Cake Mix
1 (16 oz) Sour Cream
1 1/2 C. Whipped Topping
1 (12 oz.) pkg. frozen Coconut, thawed
2 C. Sugar
Prepare Cake Mix as directed making 2 (8 inch) layers. Combine sugar, Sour Cream and Coconut; blending well. Chill. Reserve 1 cup Mixture for Frosting. Spread remainder between layers.
Topping: Combine reserved Sour Cream Mix and Whipped Topping. Spread on top and sides of Cake. Seal Cake in an air tight container and refrigerate up to 3 days.
CONFECTIONER’S GLAZE
1 C. sifted Powdered Sugar
1 T. Hot Water
1 1/2 tsp. light Corn Syrup
1/4 tsp. Vanilla Extract
Combine ingredients in a small mixing bowl; stir until blended and smooth. Consistency should be thin, but not run off of cake. Add more Powdered Sugar or water, if necessary.
YIELD: About 1/2 cup.
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