Welcome Heart, Sue Donaldson, Speaker

You're just 5 ingredients away from a decadent dessert using a package cake mix! (I knew half the family wouldn't savor the coconut, so I made just a half-recipe - splitting one layer for this recipe, and one layer split with chocolate pudding filling and a light chocolate frosting glaze.)

You do need to plan ahead slightly, but I prepared the cake before dinner, and by the time dinner was over, the frosting and filling were ready to easily assemble. It does need to remain refrigerated, so plan on making this the next time you clean out your refrigerator - or, use this as motivation to clear out your fridge! It's heavenly.

Coconut-Sour Cream Cake

1  yellow cake mix (I used French Vanilla - yum!)

1 16 oz sour cream

2 cups sugar

4 cups shredded or flaked coconut

1 1/2 cup cool whip

Garnish: fresh strawberries (opt.)

Prepare cake mix, using 2 9-inch round cake pans. Cool layers. Slice each cake layer horizontally in half, using a long serrated knife. (tricky but doable)

Combine sour cream, suagr, and cocount in a bowl; stir and cover. Chill 1 hour or more (do this while cake is baking or before making the cake) Reserve 1 cup sour cream mixture. Spread reminaing sour cream mixture between cooled cake layers. (it acts as a yummy "glue" to repair any mis-cut layers)

Fold whipped topping into reserved sour cream mixture. Spread on top and sides of cake. Cover and chill if it lasts that long. Garnish, if desired.

I made this last night just because and topped off breakfast with just a teeny tiny slice- a coconut danish, if you will - but it does make a glorious Easter Brunch cake! (add jelly bellies for garnish.)