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Three-Day Coconut Cake Recipe

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This recipe for Three-Day Coconut Cake is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. butter cake mix
16 oz. sour cream
9 oz. frozen whipped topping, defrosted
1 3/4 c. sugar
12 oz. flaked coconut
Directions:
Directions:
Prepare cake mix according to package directions, making two 8 or 9 inch layers. When layers are completely cool, split in half. While cake is cooling, combine sugar, sour cream, and coconut; blending well. Chill.
Before putting cake together; reserve 1 cup of sour cream mixture.
Spread the remainder between layers of cake, making a cake four layers stacked high. Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake
Seal cake in an airtight container, and refrigerate for three days before serving. This will keep many days longer, if it has the chance!

 

 

 

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