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Easter Coconut Cream Cake

April 6, 2012

Every once in a while we must break the mold to share some absolutely yummy Easter goodness with you! As our loyal readers may know, we typically post recipes inspired by our favorite fruit…the Orange. However, being that this weekend is Easter, we could not pass up sharing this amazing Coconut Cream Cake!

The cake and filling need to be started at least a full day before being served, so if you plan to serve Sunday at your Easter brunch, start as soon as possible!


1 Box Yellow Cake Mix (made per instructions)

1.5 Bags of Shredded Coconut (21 oz. total)

16 oz. Sour Cream

1 ¾ C. White sugar

Mix Sugar, Coconut and Sour Cream together and refrigerate for at least 1 day. This will allow the coconut to become soft and take on the most flavor! The following day, bake Yellow Cake Mix according to box directions in 3 – 8in. round pans.

When cake is completely cooled, divide Coconut mixture into 3 portions and spread on each layer of the cake. Once layering is complete, refrigerate overnight for the best results. A big thank you to for sharing this delicious treat right before Easter! Enjoy spending time with friends and family this weekend in celebration of the Easter holiday!

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