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COCONUT SOUR CREAM CAKE | |
1 box Duncan Hines deluxe yellow butter cake mix Bake as directed on package. FILLING AND ICING: 2 c. sugar 8 oz. sour cream 1 pkg. (6 oz.) frozen coconut Mix and let stand overnight. Split cold cake into 4 layers. Spread with filling. Save 1 cup of filling for icing. 1 c. filling 1 1/2 c. Cool Whip Spread over cake. Let stand 3 days in refrigerator before cutting. Keep in refrigerator in air tight container. |
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