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    Company Coconut Cake

    Source of Recipe

    Oxmoor House
    3 large eggs
    1 (8-ounce) carton sour cream
    3/4 cup vegetable oil
    3/4 cup cream of coconut
    1/2 teaspoon vanilla extract
    1 (18.25-ounce) package white cake mix with pudding
    Coconut-Cream Cheese Frosting

    Grease and flour three 8-inch round cakepans. Set pans aside.

    Beat eggs at high speed of an electric mixer 2 minutes. Add sour cream and next 3 ingredients, beating well after each addition. Add cake mix; beat at low speed until blended. Beat at high speed 2 minutes. Pour batter into prepared pans.

    Bake at 325 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator in an airtight container.




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