Delicious & Easy! This recipe is adapted from Elizabeth Heiskell's wonderful cookbook, "What Can I Bring?". I can say that every single recipe I have made from her cookbook has been delicious! I recommend it 10/10... now, onto the recipe...
Coconut Glop
2 cups granulated sugar
12oz sweetened shredded coconut
8 oz container of sour cream
Cake
1 (15oz) package Duncan Hines Butter Golden Cake Mix
Icing
1 (8 oz) container frozen Cool Whip, thawed (do not, I repeat DO NOT use 'light', it wont hold up)
Directions
First make the coconut glop mixture by stirring together the sugar, coconut, and sour cream in a bowl. Chill for 2 hours. Rushed on time? 30 minutes is fine too. But the longer the better
Make the cake according to package direction using 8" or 9" rounds.
Cut each cake layer in half horizontally. Making 4 layers. Remove glop from fridge and reserve (which means set aside) one cup to use later. From there you will want to take the remaining 3 cups of glop and spread one cup of glop on each layer of the cake, layering as you go.
Stir together the remaining cup of coconut glop with your container of thawed cool whip in a bowl. Frost the cake. Chill the cake a minimum of 4 hours or up to 24. The longer it sets the better.
Tips:
If you make this and decide that you do not like the texture of granular sugar in the glop, substitute it for super fine sugar (not to be confused with powdered sugar, they are two very different things).
If you would like to serve this for dinner you will need to make this first thing in the morning so each step has adequate chilling time.
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