Coconut Sour Cream Cake

Addie Ringo, DHS

  • 1 package butter cake mix
  • 2 cup sugar
  • 1 pint sour cream
  • 1 package frozen coconut
  • 1 1/4 cup whipped cream

Mix cake mix according to directions on box. Bake in 2 (8 or 9 inch) layers. When completely cooled, split layers to make 4. Blend sugar, sour cream and coconut; completely chill. Spread all but 1 cup between layers. Mix this with whipped cream and frost cake.

Better if made at least 24 hours before serving.

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