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COCONUT CAKE - REFRIGERATOR CAKE 
1 box yellow cake mix (Duncan Hines)
1 c. sugar
6 oz. sour cream
8 oz. Cool Whip
3 pkg. frozen coconut (6 oz. size)

Bake cake in 2 layers; cool. Use dental floss to cut each layer in half (making 4 layers).

Mix sugar, sour cream and 2 packages of coconut. Set aside 1 cup of this mixture. Frost the layers of the cake - leaving the sides and top undone. Now mix the 1 cup you set aside with the remaining package of coconut, add the Cool Whip and frost the top and sides. Refrigerate afterwards - this is a refrigerator cake. Keep in refrigerator overnight before serving.

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