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Coconut Cake Supreme


  • 1 (18.25 ounce) box yellow cake mix
  • 2 cups (16 ounces) sour cream
  • 2 cups granulated sugar
  • 1 1/2 cups flaked coconut
  • 1 (8 ounce) container frozen whipped topping, thawed
  • Fresh mint and red gumdrops (optional)


  1. Prepare and bake cake according to package directions in two 9-inch round cake pans.
  2. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
  3. For filling, combine sour cream and sugar; mix well.
  4. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.
  5. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling.
  6. Repeat layers.
  7. Fold reserved filling into whipped topping; frost cake.
  8. Refrigerate for at least 4 hours.
  9. Garnish with mint and gumdrops, if desired.

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