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Recipe of the Month Cakes and Pies - Worth the Wait Coconut Cake



INGREDIENTS
  • 1 box white cake mix
  • 2 cups sugar
  • 2 cups sour cream
  • 12 oz. coconut
  • 8 oz. cool whip

INSTRUCTIONS
Prepare and bake cake mix in two cake pans as directions state on box. Cut the cakes into two layers each, making four layers total. Prepare filling as follows: mix sugar, sour cream, and coconut. Reserve 1 cup of this mixture. Put filling between layers. Mix in reserved filling with cool whip and frost outside and top of cake. Cover cake and refrigerate for three days before serving.
 
 
 
 
Submitted By: Debbie Reed
McMinnville
Warren Farmers Co-op
Number of Servings: 0
 
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