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Nana's Wet Coconut Cake Recipe

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This recipe for Nana's Wet Coconut Cake, by , is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paige Shealy, friend of Vicki Fortner, SCORH

Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake mix
1/2 tsp. vanilla extract
1 tsp. coconut extract
Icing:
1 (8oz) sour cream
1 lrg. container Cool Whip
1 cup sugar
1/2 tsp. vanilla extract
1 tsp. coconut extract
1 pkg. frozen coconut

Directions:
Directions:
Make cake according to directions on the box. Add vanilla and coconut extracts. Mix well and pour evenly into 3 greased 8 in. round cake pans. Bake on 350 for 20-25 minutes. Cool completely. Slice each cake in half for a total of 6 layers. While cake is cooling, mix icing. Break coconut up while mixing with sour cream. Once coconut is broken up, mix sour cream, vanilla, coconut extract, then gently fold in Cool Whip. Ice cake and refrigerate. Best if made the day before serving. Enjoy!

 

 

 

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