Ingredients
1 box yellow cake mix
2 c. sugar
2 (12 oz.) pkg. frozen coconut
1 (16 oz.) sour cream
12 oz. Cool Whip
Method
Sources
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dataset
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
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Mix cake mix according to directions. Pour batter into 2 greased and floured 8-inch pans. Bake according to directions. Mix sour cream, sugar and 1 package of coconut in bowl; mix well. Set in refrigerator. When cake is done, slice layers in half with thread. Take out 1 cup of sour cream mixture and layer between all 4 layers of cake. Place cake in refrigerator for 30 minutes or until cake is cool. Mix remaining sour cream mixture with Cool Whip and mix well. Spread mixture over cooled cake and sprinkle with remaining package of coconut. Keep cake in refrigerator.