COCONUT SOUR CREAM LAYER CAKE
1 (18 1/2 oz.) Duncan Hines butter flavored cake mix
2 cups powdered sugar
1 (16 oz.) sour cream
1 (12 oz.) frozen coconut, thawed
1 1/2 cups Cool Whip
Prepare cake mix according to directions on package. Make two 8 inch layers.
When cool split both layers.
Combine sugar, sour cream and coconut; blend well. Chill.
Reserve 1 cup of sour cream mixture for frosting top and
sides. Spread remaining frosting between layers of cake.
Combine reserved sour cream mixture with Cool Whip. Blend
until smooth. Spread on top and sides of cake. Seal cake in airtight container
and refrigerate overnight before serving. Makes 8 servings.
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