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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 Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nell Phillips

Category:
Category:

Ingredients:  
Ingredients:  
1 box white cake mix
1/2 tsp vanilla extract
1 tsp coconut extract
icing;
1 8 oz sour cream
1 large 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 inch 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.

Personal Notes:
Personal Notes:



 

 

 

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