Coconut Ice Box Cake

This is one that you’re going to love! It’s a recipe from my Godmother, and it’s been a favorite of mine since I was a little girl. I just recently made this for a holiday party, and it was a hit! The best part is that you can make it days ahead of time, and in fact – making it in advance is encouraged (hence “icebox” cake.) The recipe is really simple, as the cake itself is just yellow cake mix from a box! The coconut filling is really the star of the show. It has sour cream, whipped topping, sugar and of course, lots of shredded coconut.

INGREDIENTS:

1 yellow box cake mix

8 ounce container cool whip

2 cups sugar

16 ounce sour cream

8 ounces shredded coconut

DIRECTIONS:

Bake 2 round cakes as directed from the box, then let completely cool.

While cakes are baking make your filling by combining sour cream and sugar first, then add in cool whip and shredded coconut.

Cover and refrigerate.

When cakes are no longer warm to the touch, add filling between layers, on top and around the sides of the cake.

Top with more shredded coconut.

Refrigerate immediately – overnight at the minimum. It’s even better after refrigerating 2-3 days!

Garnish with cranberries and fresh mint.