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Sour Cream Coconut Cake or Avalanche Cake Recipe


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     Sour Cream Coconut Cake or Avalanche Cake

Category   Desserts - Breads
Sub Category   None

16 ounces sour cream
2 cups sugar
2 6-ounce packages fresh frozen coconut or an equal amount of Baker's fresh coconut
1/2 cup crushed pineapple, drained
1 18.25-ounce yellow cake mix

The day before you bake the cake, mix together the frosting ingredients (sour cream and sugar) and let stand in the refrigerator over night. The next day, bake the cake according to directions on the box. My original recipe said to split the layers so that you had 4 thin layers and spread frosting on each of the layers then top with pineapple and coconut. However, every time I have made it that way, the whole cake falls apart. That is why my husband named it Avalanche Cake. So, to avoid the tears, I would suggest either of the following- 1. Make a sheet cake, punch holes in the cake and then top it with pineapple and coconut before pouring the frosting over the top. 2. Cut the cake into pieces and arrange in a trifle bowl. Alternate layering cake, pineapple, coconut, and frosting several times. End with frosting on top. Keep this cake refrigerated. It actually tastes better the day after you frost it.

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