INGREDIENTS

INSTRUCTIONS

Recipe By : Iara Lewin  I make most cakes from scratch, but during the
holiday rush, this  recipethat stars with a mix buys me some time. Most
eager eatsrs don't  suspect the shortcut when you dress up the cake
with fluffy coconut  filling and frosting. Prepare and bake cake
according to directions  in 9" round. Cool in pan for 10 min, before
removing to wire rack to  cool completely. For filling, combine sour
cream and sugar, mix well.  Stir in coconut.Set aside 1 cup of filling
for frosting. To assemble,  split each cake into two horizontal layers.
Place one layer on a  serving platter, cover with a thrid of the
filling. Repeat layers.  Refrigerate for at least for 4 hours.  Posted
to JEWISH-FOOD digest V97 #310 by NLImp@aol.com (Iara lewin) on

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Nutrition (calculated from recipe ingredients)
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Calories: 4870
Calories From Fat: 1184
Total Fat: 136.4g
Cholesterol: 239.2mg
Sodium: 4503.1mg
Potassium: 1303.6mg
Carbohydrates: 902.5g
Fiber: 17.3g
Sugar: 680.1g
Protein: 32.4g