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Three Day Coconut Cake


  • 1 box white cake mix
  • 1 carton sour cream (12 oz.)
  • 12 oz. flaked coconut
  • 1 tsp. vanilla
  • 1 cup powdered sugar
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  • 1 carton whipped topping (9 oz.)


Bake the cake according to the directions in two 8 inch or 9 inch pans. Combine the sour cream, coconut, vanilla and sugar together and chill. Reserve 1 cup of the mixture to add to the whipped topping. Spread the coconut mixture between the cake layers. Frost the cake with the coconut and whipped topping mixture. Cover and place in the refrigerator for 3 days before serving.

By Robin from Washington, IA


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October 7, 20080 found this helpful

Why a three day wait? Has anyone ever tried it a day later? Just wondering.


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