Coconut Cake Supreme

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 2 cups (16 ounces) sour cream
• 2 cups granulated sugar
• 1 1/2 cups flaked coconut
• 1 (8 ounce) container frozen whipped topping, thawed
• Fresh mint and red gumdrops (optional)

Instructions

1. Prepare and bake cake according to package directions in two 9-inch round cake pans.
2. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
3. For filling, combine sour cream and sugar; mix well.
4. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.
5. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling.
6. Repeat layers.
7. Fold reserved filling into whipped topping; frost cake.
8. Refrigerate for at least 4 hours.
9. Garnish with mint and gumdrops, if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.