Presbyterian Patience Cake Recipe

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Presbyterian Patience Cake

Lynnda Cloutier


Well worth the patience needed for waiting five days before enjoying this cake. Certain to be a favorite. Source: unknown

pinch tips: How to Measure Ingredients


2 cups fresh or frozen coconut
16 oz. sour cream
1 1/2 cups powdered sugar
1 tsp. vanilla
1 box yellow butter cake mix
8 oz. non dairly whipped topping,more if desired
2 cups coconut, fresh or frozen

Directions Step-By-Step

Prepare cake as pkg. directs.Bake in two 9 inch round pans. Cool cakes and split each layer in half. Place one layer split side up and spread filling (consisting of 2cups fresh or frozen coconut, 16 oz. sour cream, the powdered sugar and the vanilla). Repeat with remaining layers. Frost cake with whipped topping and cover with coconut. Cover cake and refrigerate for 5 days.
Serves 12 to 14

About this Recipe

Course/Dish: Cakes