"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Sour Cream Layer Cake Recipe

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This recipe for Coconut Sour Cream Layer Cake, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Thrasher-Pelham
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package butter-flavored cake mix
2 cups sugar
16 oz. sour cream
12 oz. frozen coconut, thawed
1 1/2 cups Cool Whip

Directions:
Directions:
Prepare the cake mix according to package directions, making two 8 or 9 inch layers. Cool completely and split the two layers to make four.

Combine the sugar, sour cream, and coconut; blend well and chill. Reserve one cup of the sour cream mixture for the frosting. Spread the remainder between the cake layers.

Combine the reserved sour cream mixture with the Cool Whip; blend until smooth. Spread on top and sides of the cake.

Seal the cake in an air-tight container and refrigerate for three days before serving.

 

 

 

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