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2 c. sour cream
2 c. sugar
9 oz. coconut

Mix together and refrigerate.

Second Day:
1 c. shortening
2 c. sugar
3 c. plain flour
4 eggs
1 c. buttermilk
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla flavoring
Cream shortening and sugar well. Add eggs one at a
time. Beat well after each addition. Sift together flour,
soda and salt; add flour alternately with buttermilk to egg
mixture. Add flavoring and beat well. Turn into four greased
and floured pans. Bake for 25 minutes or until done at 350 degrees.
Let layers cool completely. Split layers and fill with coconut

Icing For 3 Day Coconut Cake:
1 large container whipped
topping (9 oz.)
1 pkg. (9 oz.) coconut
Combine whipped topping and coconut. Ice top and sides
of cake. Let set for 24 hours before cutting. Keep refriger-

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