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Print this Recipe    Coconut 11

Coconut Cake

1 white cake mix
1 1/2 cups whipped cream
2 cups sugar
1 package of coconut (about 2 cups)
1 cup sour cream

Make the cake from the mix according to package directions. Bake
it in two round pans. When they are cool, slice each in half
vertically, so that you have four equal layers.

Combine the sour cream, sugar and coconut. Reserve 1 cup of this
mixture, and use the rest to fill the four cake layers.

Mix the reserved cup of mixture with the whipped cream, and use
this to frost the outside of the cake. Refrigerate 3 days before
eating.

Variation: For an Easter cake, decorate with green tinted coconut
and jellybeans.

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