This recipe for 3 Day Coconut Cake, by Betty Horne, is from The Horne Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 yellow cake mix 2 c coconut 2 c sugar 2 c sour cream 1 large cool whip
Bake the cake per pkg directions in 2 round cake pans. When cooled, cut in half lengthwise. (dental floss works well) Mix coconut, sugar and sour cream. Reserve 1/2 c of this for frosting. Spread coconut mix between cake layers. Add reserved mix to the cool whip and frost the cake. Refrigerate for 3 days. Sprinkle coconut on top if desired.
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