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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vy Zanatos
  • 1 box white cake mix
  • 1 3/4 cup sugar or sugar substitute
  • 1 (16 oz.) container sour cream
  • 4 (12 oz.) packages frozen coconut, thawed
  • 1 tsp. vanilla flavoring
  • 3 cups frozen whipped topping, thawed
  • 1 can crushed pineapple, drained, optional
Prepare cake mix as directed, making two layers. Freeze the layers then thaw before topping. Split the layers to make four layers. Combine the sugar, sour cream, vanilla and one package coconut. Reserve about one cup of this mixture for the frosting.
If adding pineapple, add between layers and on top. Spread remainder of frosting between layers and on top. Combine reserved sour cream mixture with whipped topping and spread on top and sides of cake.
Press remaining coconut onto cake sides and top. Seal cake tightly in saran wrap of in a cake cover and refrigerate for at leas three days for flavors to penetrate the cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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