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Coconut Cake
Cold cake with a yummy sour cream coconut middle and cool whip icing.

Ingredients

1 white cake mix
1 stick butter
3/4 cup water
1/2 cup cream of coconut
3 eggs
1 teaspoon coconut flavoring

Middle cake mixture:
2 cups sour cream
1 3/4 cups granulated sugar
sweetened coconut flakes
(reserve one cup for icing)

Icing:
8 oz cool whip
1 cup sour cream mixture
1 tablespoon cream of coconut

Instructions

Mix together cake mix, butter, water, cream of coconut, eggs, and coconut flavoring. Pour into two 9 inch cake pans. Bake according to instructions on cake mix box.

Prepare mixture for middle of cake: 2 cups sour cream and 1 3/4 cups sugar; mix with mixer for about 1 minute; add coconut flakes to your preference; then place in ice box.

Brush cream of coconut on tops of cakes straight from oven while warm, and let cakes completely cool. Flip 1 cake onto cake plate; top with sour cream mixture for middle of cake (reserve one cup for topping). Top with other cake. Mix 1 cup of sour cream mixture with cool whip and 1 tablespoon of cream of coconut for icing to top cake. Sprinkle with coconut flakes.

Place cake in ice box overnight for best results.


From my daughter Melissa's kitchen!