Three-Day Coconut Cake Recipe

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Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: Cake: 1 box yellow butter cake mix Layer Mixture: 4 oz. Cool Whip 1¾ c. sugar 16 oz. frozen cream 12 oz. frozen coconut Icing: 1 c. Layer Mixture 8 oz. Cool Whip More coconut (opt.)

Directions:	Directions: Cake: Mix as directed on box. Bake in 3 (8 or 9 inch) cake pans. Cool. Divide cakes in half when cooled. Layer Mixture: Mix ingredients together and set aside to let cool. Icing: When cake is completely cooled, stack and put layer mixture between layers of cake. Ice with icing mixture and wrap tightly with plastic wrap. You may put toothpicks on top of cake to keep the icing from sticking to the plastic wrap. Wrap next in aluminum foil. Store in refrigerator for 3 days...if you can.

Personal Notes:	Personal Notes: The longer the cake stands...the better it gets!

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Three-Day Coconut Cake Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: