3-Day Coconut Cake First Day: 1 cup granulated sugar 1 cup sour cream 1 cup coconut Mix ingredients together and refrigerate: Second Day: 1 (18.25-ounce) package yellow cake mix Mix cake as directed on package; pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake as directed on package; cool 10 to 15 minutes in pan and carefully remove cake from pan; allow to cool completely on wire rack; wrap cake well and freeze. Third Day : 1 (12-ounce) container non-dairy whipped topping Add the whipped topping to the first day's mixture, mix well. Remove frozen cake from freezer split length wise into 2 pieces Spread 1/2 of the filling on the bottom layer, place the second layer on top of this and spread remaining filling on the top layer. Keep refrigerated Makes 12 servings. Cook's Notes: This cake can be baked in 2 (8 or 9-inch) round baking pans then sliced into 4 layers, if you prefer. Follow the same directions.
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