4 day coconut cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Sour cream |
| 1 | pack | (16 oz) Yellow Cake Mix |
| 2 | packs | (6 oz) frozen and thawed shredded coconut |
| 3 | Eggs | |
Directions
The night before baking the cake, combine sugar, sour cream and coconut in a covered dish and set in refrigerator.
The next day, prepare the cake and bake in 2 layers. Cool. Split each layer in half where you have four layers. Fill each layer with coconut mixture.
Pour remaining over top and sides of cake. Store cake covered in refrigerator for 4 days.
Posted to Bakery-Shoppe Digest V1 #405 by patsy <patsy@...> on Nov 21, 1997
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