Ready in 1 hour
This recipe sounds looks like it's going to be complicated but in fact is very easy! After making let it sit in the fridge for seven days and you will find yourself eating a little or a big piece of coconut heaven!
Cuisine: Main Ingredient: Coconut
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Mix sugar, sour cream and coconut well. Store in refrigerator overnight. Next day: Mix cake according to directions on box plus the 2 tsps coconut flavoring. Divide into 3 - 8 inch round pans. I use coated ones. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean. Split layers in half while warm. Let cool. Take out coconut filling and stir, add thawed cool whip and mix well. Assemble cake, putting filling in middle of layers and on the top and around the sides. Wrap well and store in the refrigerator for seven days. It won't be bad before then but it will be the best if you can wait. Enjoy
I usually can only find 6 oz frozen coconut bags so I use two.
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