Coconut Cake Recipe
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1 package cake mix - white, chocolate or yellow
1 pint sour cream
14 ounces coconut - flaked
2 cups powdered sugar
8 ounces non-dairy whipped topping - thawed
3/4 cup coconut - toasted
:Two 8-inch or 9-inch round cake pans
Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
When the cake is cool, cut each layer in half to make 4 layers.
Assemble cake using 1/3 of coconut filling mixture between each layer.
Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
Refrigerate in air tight container. Cut in wedges to serve.
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