Sour Cream Coconut Cake Filling. 1 pint sour cream (16 ounces) 1 cup sugar 3 cups coconut 3 cups frozen thawed whipped topping (8 ounces) Reserve 1 ½ cups sour cream, sugar and coconut which will be combined to make the mixture/filling for frosting (see below).
COCONUT CREAM POKE CAKE (+VIDEO) The Country Cook from www.pinterest.com
Place bottom layer on a serving. Beat with a handheld electric mixer for 1 minute. Center the first layer on your cake board.
I’ve made this 4 times and never needed more.
Sour cream coconut cake, coconut filling and a sour cream chantilly icing. You’ll combine one cup of sour cream, one cup of sugar and 6 ounces of frozen coconut that is cold, but mostly thawed. For filling, in a large bowl, combine sour cream and sugar. I spoon it back on the top of the cake.
