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Easy Coconut Cake

1 box white or yellow cake mix
1 pack of frozen coconut
1 carton sour cream
1 c. sugar
1 (9 oz.) carton whipped topping

Mix cake according to directions. Bake in 2 layers. When cool, split layers to make 4 layers. Mix together coconut, sour cream and sugar. Set aside 1/2 cup of the mixture and spread the rest over cake layers. Mix the reserved 1/2 cup of the coconut mixture with whipped topping and spread over cake top and around the sides. Refrigerate for at least 3 days before cutting. Keep in refrigerator.

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