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Sour Cream Coconut Cake Recipe

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This recipe for Sour Cream Coconut Cake is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Duncan Hines Butter Cake Mix
16 oz. Sour Cream
2 C. Sugar
2 C. Fresh or Frozen Coconut
1 tsp. Vanilla
9 oz. Cool Whip
Pecans (optional)

Directions:
Directions:
Bake the cake as directed on the box (2 Layers); let cool. Mix well, the sour cream, sugar, coconut, and vanilla. Reserve 1 cup of this mixture for later use.

Slice both layers of the cakes and fill with the sour cream mixture remembering to reserve 1 cup of the mixture.

In a bowl, mix the reserved mixture with Cool Whip. Ice top and sides of the cake with the icing. Add pecans if you like.

Place in airtight container into the refrigerator for 4 days.

Personal Notes:
Personal Notes:
From Bobbie Lout.

 

 

 

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