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    Coconut Sour Cream Cake

    Source of Recipe


    List of Ingredients

    Coconut Sour Cream Cake

    1 butter flavored cake mix
    2 c sugar
    16 ounces sour cream
    1 14oz pkg coconut
    1 16 oz container whipped dairy topping


    Prepare cake mix according to package directions; bake in 2 greased
    and floured 8" round cake 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 air tight container and refrigerate 3 days before
    serving. Serve at room temperature.




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