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COCONUT CAKE

Ingredients:
1 butter cake mix
2 c. sugar
16 oz. sour cream
12 oz. frozen coconut
12 oz. Cool Whip


Preparation:

Mix 1 butter cake recipe according to directions on package. Bake in 2 layers and split into 4 layers. FILLING: Mix 2 cups sugar with 16 ounces sour cream and 12 ounces frozen coconut which has been thawed. Save 1 cup of filling to mix with 12 ounces Cool Whip to use for frosting. Spread remaining filling between cake layers then frost cake. Refrigerate 3 days before serving.













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