INGREDIENTS

INSTRUCTIONS

Make Duncan Hines yellow cake in two round 9" cake pans.  Bake as usual.
Cool.  Cut layers in half with a thread to made four thin layers total. Mix
together: 2 C. sugar, 2 C. coconut, 2 C sour cream. Setting one cup of
mixture aside, ice in between all layers, and put a little bit on top. Mix
the remaining cup of the mixture with 12 oz. Cool-Whip and ice entire cake
(outside and top). IMPORTANT: Refrigerate three days in covered container.
I use a large Tupperware Cake Saver.
Posted to MM-Recipes Digest  by "Rosanne Cleveland-King"
<cavalier7@earthlink.net> on Aug 18, 1999

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