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Prepare the cake according to directions, making two 8 inch layers. Split both layers horizontally after they have cooled. Blend together the sugar, sour cream, adn coconut, and chill. Spread all but 1 cup of the sour cream mixture between the four layers. Blend the remaining cup of the mixture with the whipped cream and spread on the top and sides of the cake. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.
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