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Coconut Ice Box Cake

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“Requires a bit of advance preparation, but well worth the planning”
READY IN:
50mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • Filling
  • 1 cup sugar
  • 1 (16 ounce) container whipped topping
  • 1 (16 ounce) container sour cream
  • 1 (12 ounce) package frozen coconut, thawed

Directions

  1. One day in advance, mix the filling.
  2. Cover, and keep in the refrigerator overnight.
  3. The next day bake cake mix according to directions on package.
  4. When cool, slice cakes crosswise to make four layers.
  5. Spread filling between layers.
  6. (Be generous!).
  7. Spread final layer on top of cake.
  8. This should be kept in the refrigerator, and will keep up to a week.

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