Coconut Sour Cream Cake

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   Bake butter flavored cake mix in 2 round cake pans as directed on package. Cool and split both round cakes to make 4 layers. Mix sugar, sour cream and coconut. Set aside a separate cup of mixture for last layer to frost. Frost cake between all layers. For top and sides, mix last cup of sour cream mixture that was set aside and 8 ounces Cool Whip and frost the rest of cake. Cover and refrigerate for at least 2 days or more for best flavor!

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