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Coconut Cake Recipe

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

Added: Sunday, January 6, 2008


1 (18.25 oz) pkg white cake mix
1 cup sour cream
2 cups white sugar
1 (14 oz) pkg flaked coconut (save 1/2 cup for toasting)
1 (8 oz) container frozen whipped topping, thawed

Prepare cake mix as per package directions for a two layer
cake. Once cake is cool split layers with a thread to create
four layers.

Mix together sour cream, sugar and all but 1/2 cup of the
coconut. Set aside one cup of this mixture. Spread remainder
between layers of cake.

Combine whipped topping and the reserved sour cream
mixture. Use this to ice the cake. Toast remaining coconut
and sprinkle on iced cake. Store in the refrigerator for three
days before cutting. The longer it is refrigerated, the better it




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