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Coconut Sour Cream Cake

Got this recipe from Gladys Ryder (work) - this is an awesome cake!

Prep
Cook
Serves 15people
Ingredients
1
(18 1/2 oz) package butter recipe cake mix
2
cups sugar (powdered works ok)
1
(16 oz) carton sour cream
1
(12 oz) package frozen coconut, thawed
1 1/2
cups frozen whipped topping, thawed
Directions
1.
Prepare cake mix according to directions, making 2 8-inch layers. When completely cooled, split both layers (dental floss works well). Combine sugar, sour cream, and coconut; chill. Reserve 1 cup this mixture for frosting and spread remainder between layers. Combine remaining cup sour cream mixture with whipped topping and spread on top and sides. Seal in airtight container and refrigerate for three days without opening

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