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|THREE DAY COCONUT CAKE
1 package butter cake mix (can use yellow or white cake)
1 3/4 c sugar
16 oz sour cream
12 oz flaked coconut
9 oz frozen whipped topping, defrosted
Prepare cake mix according to package directions, making two 8" or 9" layers. When layers are completely cool, split each in half. While cake is cooling, blend sugar, sour cream and coconut, Chill. Reserve 1 c of the sour cream mixture. Spread the remainder between layers of cake, making a layer cake four stacks high. Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate for three days before serving. It will keep many days longer, if it has a chance.
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