Sour Cream Coconut Cake

Ingredients

2 8 or 9 inch cake layers (yellow or white. I use a good mix)

1 can ready to use vanilla cake icing

1 cup sour cream

1 pkg frozen grated fresh coconut, thawed

Directions

Slice cake layers crosswise to form four layers. Mix all remaining ingredients. Place the bottom half of one layer on plate, cut side up. Spread with 1/4 of coconut mixture. Repeat, ending with a coconut layer. Wrap with plastic wrap (or place in a tightly closed cake cover) and chill several hours or overnight before serving.

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