3 Day Coconut Cake
white cake mix (bake as directed, except i used whole eggs instead of egg whites).
frozen coconut (in the freezer section with frozen fruits).
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!
Lannie Kaul LannieK - Jul 1, 2011
Ive never seen coconut in the freezer section?...
Dana Lavelle DLavelle - Jul 2, 2011
Thanks for sharing this recipe with your groups, Vanessa and Stormy. Lannie, you can use bagged or canned as well, but I have always bought the frozen coconut because it seems fresher without having to grate it yourself.
Lannie Kaul LannieK - Jul 2, 2011
I dont think we have either of those around where I live, Ive only seen bagges coconut...Ill have to do some checking around:)