Coconut Cake I The Best Recipes

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Saturday, May 7, 2011

Coconut Cake I

"This cake starts offevolved with a white cake blend and 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 (eight ounce) container frozen whipped topping, thawed

Instructions :

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

Prepare cake blend as according to package guidelines for a layer cake. Once cake is cool cut up layers with a thread to create four layers.
Mix collectively sour cream, sugar and all however a portion of the coconut (a few ought to be reserved for top). Set apart one cup of this mixture. Spread the rest among layers of cake.
Combine whipped topping and the reserved bitter cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the fridge for 3 days before cutting. The longer it's miles refrigerated, the higher it's miles!

Notes :

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