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Make Ahead Luscious Coconut Cake

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ready in: over 5 hrs
serves/makes:   14

recipe id: 117807

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1 box (18 ounce size) yellow butter cake mix
1 cup milk
4 eggs
1/4 cup butter, softened
2 packages (6 ounce size) frozen coconut, thawed
2 cups sugar
1 carton (8 ounce size) sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract


Combine cake mix, milk, eggs, and butter. Pour into a greased and floured 9 x 13" ovenproof dish. Bake at 325 degrees F for 35 to 45 minutes.

Combine remaining ingredients. Mix well. Punch small holes into top of hot cake with a toothpick. Spread coconut mixture over cake.

Cook and store in refrigerator for 2 to 3 days before serving. This cake MUST be made 2 to 3 days ahead.

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Nutritional data has not been calculated yet.

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