Coconut Cake I So Tasty

Wednesday, September 5, 2012

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Coconut Cake I

"This cake begins with a white cake blend and finally ends up with four layers with a yummy coconut filling."

Ingredients :

1 (18.25 ounce) bundle white cake mix
1 cup bitter cream
2 cups white sugar
1 (14 ounce) package deal flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Instructions :

Prep : 30M	Cook : 12M	Ready in : P3D

Prepare cake blend as per bundle guidelines for a layer cake. Once cake is cool break up layers with a thread to create four layers.
Mix collectively sour cream, sugar and all however a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder among layers of cake.
Combine whipped topping and the reserved sour cream combination. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days earlier than cutting. The longer it's far refrigerated, the better it's miles!

Notes :

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