Make Duncan Hines yellow cake in two round 9" cake pans. Bake as usual. Cool. Cut layers in half with a thread to made four thin layers total. Mix together: 2 C. sugar, 2 C. coconut, 2 C sour cream. Setting one cup of mixture aside, ice in between all layers, and put a little bit on top. Mix the remaining cup of the mixture with 12 oz. Cool-Whip and ice entire cake (outside and top). IMPORTANT: Refrigerate three days in covered container. I use a large Tupperware Cake Saver. Posted to MM-Recipes Digest by "Rosanne Cleveland-King"
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 10|
|Calories from Fat: 210 (24%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 45.8mg||14 %|
|Sodium 273.1mg||9 %|
|Potassium 192.2mg||5 %|
|Total Carbohydrate 164.4g||48 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 162.4g|
|Protein 4.9g||7 %|
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Calories per serving: 866
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