4 Day Refrigerated Coconut Cake
***I have also made this with chocolate layers rather than yellow and it's good either way. I'll bet it's also good with red velvet cake layers, too. It's just whatever blows your hair back.***
It's so refreshing and delicious and it's an absolutely beautiful cake. Cut thin slices because it's rather rich.
I've had this recipe for so many years I can't even remember who I got it from.
- 1 box
- duncan hines yellow butter cake mix
- 16 oz
- sour cream
- 2 c
- 18 oz
- frozen coconut***
Remove frozen coconut from freezer and lay out on counter so it can slowly thaw. I do this first thing in the morning. Later in the afternoon mix the sour cream and sugar really well. Add in the coconut and combine well. Cover and let stand in refrigerator overnight.
Prepare and bake two round cake layers as per box directions. Completely cool layers then cut each layer into half by using dental floss or a bread knife, making four layers. Generously ice between each layer then top and sides of cake. The icing normally doesn't stick to the sides but if you'll keep spooning the icing that puddles in the bottom of the cake plate, some will end up staying on the sides. You can also poke holes in the layers if you want. I do this sometimes but not always. Cover in an airtight cake plate and refrigerate.
Don't you dare cut this cake! I'm watching you!!!
Enjoy this wonderful and refreshing cake but keep refrigerated. ~~~smiles~~~
Please try it with chocolate or red velvet layers, too.