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Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Refrigerate from 1 to 3 days before serving.
For the full instructions for 3 day coconut cake, scroll to the recipe card at the bottom of this post. Prepare cake mix according to package instructions using three round cake pans. Let cool completely. Mix fresh coconut that’s been thawed, sour cream and sugar. Refrigerate for 2 hours minimum to set up.
PER SERVING % DAILY VALUE Mix sour cream, sugar and coconut well and refrigerate for 2 hours. Bake cake according to package instruccions in two 9 inch layers.
When cake is cool, remove from pans and cut in half, horizontally. To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake.
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