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Export 4 ingredients for grocery delivery
Prepare cake mix following the package directions, baking it in two 8-inch layers. Cool completely and carefully split each layer horizontally. (See below) In a bowl, combine the granulated sugar, sour cream, and coconut; blend well and chill. Reserve 1 cup sour cream mixture for the frosting and set aside. Spread the remaining sour cream mixture between the two cake layers. Combine the reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread the whipped topping and sour cream mixture over top and on sides of coconut cake. Keep the coconut cake in an airtight container and store it in the refrigerator.
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