3 Day Coconut Cake

Tressie Fomby Upshaw

Cake

  • 1 box Duncan Hines butter flavored yellow cake mix

Icing

  • 2 cups granulated sugar
  • 1 16 oz carton sour cream
  • 2 packages frozen coconut
  • 1 carton whipping cream

Make cake according to directions on box. When cool slice into four layers. When ready to ice, turn each layer cut side up and spread icing between layers.

Icing

Combine sugar, sour cream and 1 package of frozen coconut. Mix well. Place in refrigerator to cool.

Whip whipping cream until stiff. Add 1 cup of the sugar, sour cream and coconut mixture to whip cream. Spread on top and sides of cake. Spinkle 1 package of frozen coconut on top of cake.

Cover in air tight container, place in refrigerator for 3 days.

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