Presbyterian Patience Cake

Presbyterian Patience Cake Recipe

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Lynnda Cloutier


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

★★★★★ 1 vote


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


1Prepare 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 Presbyterian Patience Cake

Course/Dish: Cakes