360g (3 cups) powdered sugar. 2 sticks (226g) butter, at room temperature. 2 cups sour cream 1 ¾ cups white sugar 2 cups flaked coconut, divided 1 (16 ounce) container. Stir in sour cream and coco lopez (cream of coconut). Refrigerate 8 hours and let flavors. While cake is baking, prepare filling. Mix white cake mix, vegetable oil and eggs; Web approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar.
While cake is baking, prepare filling. Refrigerate 8 hours and let flavors. 360g (3 cups) powdered sugar. 2 cups sour cream 1 ¾ cups white sugar 2 cups flaked coconut, divided 1 (16 ounce) container. Mix white cake mix, vegetable oil and eggs; 2 sticks (226g) butter, at room temperature. Stir in sour cream and coco lopez (cream of coconut). Web approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. While cake is baking, prepare filling.
