Prepare cake mix according to package directions. Bake in 2 round cake pans. Cool. Slice each layer in half. Combine sugar, sour cream and coconut. Mix well and chill. Spread coconut mixture on layers, reserving 1 cup. Mix Cool whip with reserved cocont mixture. Frost sides and top of cake. Keep refrigerated. Better if made a few a few days in advance. 09/21/92 6:47 PM
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 12|
|Calories from Fat: 141 (23%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 13.4mg||4 %|
|Sodium 120.4mg||4 %|
|Potassium 202mg||5 %|
|Total Carbohydrate 121.7g||36 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 118.9g|
|Protein 4.1g||6 %|
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Calories per serving: 626
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