3 Day Coconut Cake
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- 1 box
- white cake mix (bake as directed, except i used whole eggs instead of egg whites).
- 2 c
- 3 pkg
- frozen coconut (in the freezer section with frozen fruits).
- 16 oz
- sour cream
- 1 pkg
- whipped topping
1Bake cake as directed in 8 or 9 inch round pans.
3Cut each cake into two layers. You should now have four layers.
4Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
5Spread over first layer. Add second layer and repeat until you have iced all four layers.
6Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
7Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!