Prepare cake mix according to package directions. Bake in 2 round cake
pans. Cool. Slice each layer in half. Combine sugar, sour cream and
coconut. Mix well and chill. Spread coconut mixture on layers, reserving 1
cup. Mix Cool whip with reserved cocont mixture. Frost sides and top of
cake. Keep refrigerated. Better if made a few a few days in advance.
09/21/92 6:47 PM
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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