Dave's Garden Cookbook: Three Day Coconut Cake:
Three Day Coconut Cake:
Category: Cakes, Cheesecakes and Icings
1 White Cake Mix|
1 (16oz) and 1 (8oz) sour cream
2 cups sugar
9 oz. container of cool whip
14 oz. bag of coconut
Use 2 - 9in. round cake pans
Lightly grease and flour cake pans.|
Mix cake as directed on package
Pour batter into prepared pans and bake according to the directions on the box.
Let cakes cool for 10 min.in pans and then remove and let cool on wire racks completely.
When completely cool; cut each layer in half, making 4 layers in all.
Mix sour cream,sugar and coconut together in a mixing bowl.
Half of the mixture is used for the filling between the layers.
With the other half of the mixture, mix in the cool whip to use as frosting for the cake.
Frost the top and the sides of the cake and place in the refrigerator for a full 3 days before eating. DO NOT cut into it before then; will be dry and not much taste to it.
This is very,very good and well worth the wait. Do keep refrigerated once it is cut. It is a must that it be kept in the refrigerator for those 3 days before eating. I sometimes call this 'the plan ahead cake'.|
This recipe was also handed down from a sister-in-law on my husbands side. I'm not much of a cake eater but this is making me hungry just thinking about it. I hope you all enjoy it as much as my family does.
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