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Coconut Sour Cream Cake Recipe

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

Contributor:  
Contributor:  
Lou Waters
Added: Monday, August 16, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 - 18 1/2 ounce box Butter Flavored Cake Mix
1 1/2 cup sugar
16 ounces sour cream
12 ounce package frozen coconut
1 1/2 cup frozen whipped topping.(Cool Whip)

Directions:
Directions:
Cook cake according to directions on box. Let cool completely. Cut layers in half length wise. Combine sugar, sour cream and cocoanut, blend well and chill. Reserve one cup sour cream mixture for frosting. Put this mixture between layers. Combine Reserve with whipped topping. Blend until smooth. Spread on top and sides. Store cake in air tight container in refrigerator for 3 days.
*Icing spreads easier if cooled in refrigerator overnight.

Number Of Servings:
Number Of Servings:
12 - 15 slices
Preparation Time:
Preparation Time:
overnite
Personal Notes:
Personal Notes:
Mama's sister, Aunt Sally Beacham, used to make this cake for special occasions. It is delicious.

 

 

 

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