2 c. sugar
2 c. sour cream
2 pkg. frozen coconut (6 oz. each)
1 box white cake mix
Combine sugar, sour cream and coconut. This will be the icing for
the cake. Store in refrigerator overnight.
The next day, bake the cake, following directions on box. Cool
completely. Split each layer to make 4 layers. Frost the cake
with the refrigerated icing. You will have a lot of icing to cover
all the layers. Store in refrigerator in covered container for 4
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