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Ingredients
- 3 pkg. frozen coconut
- 1 c. granulated sugar
- 1 large container sour cream
- 1 yellow cake mix
Method
- Mix ingredients together and put in refrigerator overnight. Next morning, bake a yellow cake mix in 2 pans.
- Cool and split in 4 layers.
- Take coconut mixture and spread between layers, on top and on sides of cake.
- Cover and refrigerate for 5 days before serving.