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Patience Coconut Cake

I got this recipe from my Mother, Pete Pope years ago. It is considered the "holiday" cake in the Pope Family. My Mother makes it every year at Christmas.

Prep
Cook
Serves 12people
Ingredients
2
(8 oz) cartons of sour cream
1 1/2
cups of sugar
3
packages 8 oz. or 9 oz. frozen coconut
Duncan Hines white cake mix
1
(16 oz) cool whip
Directions
1.
Mix sour cream, sugar and 2 packages of thawed coconut and seal for 24 hours in refrigerator. Bake cake, according to directions. When cool, slice each layer in two. Put filling between layers and on top. Put cool whip on sides and top, then put the other package of thawed coconut on top of cool whip. Seal and keep in refrigerator for 3 to 5 days before serving.

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