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    Coconut Cream Cake

    Source of Recipe


    2 Cups flour
    1 1/2 Cup sugar
    3 1/2 tsp. baking powder
    1 tsp. salt
    1/4 Cup margarine, softened
    1/4 Cup shortening
    1 c milk
    1 1/2 tsp. vanilla extract
    3 eggs

    2 Cups sugar
    2 (8oz) cartons sour cream
    1 (14oz) pkg. Flaked coconut
    1 (9oz) carton whipped topping

    Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.

    When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.




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