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Coconut Sour Cream Cake Recipe

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


1 package butter flavor cake mix
2 cups sugar
1 carton (8 ounce) sour cream
1 package (12 ounces) frozen coconut, thawed. You must use FROZEN coconut
1-1/2 cups whipped cream or Cool Whip

Prepare the cake according to directions, making two 8-inch layers. Split both layers horizontally after they have cooled, making 4 layers.

Blend together the sugar, sour cream, and coconut and chill. Spread all but one cup of the sour cream mixture between the four layers. Blend the remaining cup of the mixture with the whipped cream or Cool Whip and spread on the top and sides of the cake. Seal in an airtight container and refrigerate for three days before serving. Keep refrigerated after cutting.

Note: This cake can also be made in a 13 X 9 pan and all of the icing spread on top.




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