3 Day Coconut Cake

Recipe Rating:
 1 Rating

Ingredients

1 box white cake mix (bake as directed, except i used whole eggs instead of egg whites).
2 c sugar
3 pkg frozen coconut (in the freezer section with frozen fruits).
16 oz sour cream
1 pkg whipped topping

The Cook

Dana Lavelle Recipe
Well Seasoned
Hickory, NC (pop. 40,010)
DLavelle
Member Since May 2011
Dana's notes for this recipe:
This cake takes three days to 'marinate', but is so delicious that it is worth waiting for! This is my favorite cake that I make for my own birthday every year!
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Directions

1
Bake cake as directed in 8 or 9 inch round pans.
2
Cool completely.
3
Cut each cake into two layers. You should now have four layers.
4
Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
5
Spread over first layer. Add second layer and repeat until you have iced all four layers.
6
Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
7
Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!

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Comments

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user Stormy Stewart karlyn255 - Jul 1, 2011
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
Magic in the Kitchen
Sweet Tooth
user Lannie Kaul LannieK - Jul 1, 2011
Ive never seen coconut in the freezer section?...
user Vanessa "Nikita" Milare Kitkat777 - Jul 1, 2011
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
Everything Desserts made Easy
JUST CAKES
TRIED & TRUE RECIPES
user 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.
user 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:)

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