This is a simple but light recipe!
INGREDIENTS:
1 (18.25 ounce) package white or yellow cake mix
1 teaspoon almond or coconut extract
2 cups sour cream
1 8-oz package Cool Whip 1 3/4 cups white sugar (or Splenda)
2 cups flaked coconut
DIRECTIONS:
1. Grease and flour 9X13 pan. Prepare cake mix as directed by manufacturer, adding extract. Bake according to instructions on package. Cool cake completely before frosting.
2. Frosting: mix together the sour cream and sugar in a medium sized bowl. Fold in cool whip. Stir in coconut.
3. Refrigerate before serving; even better after 24 hours!
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