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The day before you bake the cake, mix together the
frosting ingredients (sour cream and sugar) and
let stand in the refrigerator over night. The
next day, bake the cake according to directions on
the box. My original recipe said to split the
layers so that you had 4 thin layers and spread
frosting on each of the layers then top with
pineapple and coconut. However, every time I have
made it that way, the whole cake falls apart.
That is why my husband named it Avalanche Cake.
So, to avoid the tears, I would suggest either of
the following- 1. Make a sheet cake, punch holes
in the cake and then top it with pineapple and
coconut before pouring the frosting over the top.
2. Cut the cake into pieces and arrange in a
trifle bowl. Alternate layering cake, pineapple,
coconut, and frosting several times. End with
frosting on top. Keep this cake refrigerated. It
actually tastes better the day after you frost it.
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