3 Day Coconut Cream Cake by Vernalisa

[fatkat]

VernaAlisa
Posted May 13, 2006 06:58 PM


3 Day Coconut Cream Cake--VERY Moist

1 white cake mix-----mix and bake as on package using 8 inch
round pans--when cool split layers in half making 4 rounds

combine and chill the following

1&1/4 cups of sugar
1---16 ounce container of sour cream
1---12 ounce package of frozen coconut

save 1 cup of above and spread the rest between layers of cake

take 1 and 1/2 cups of cool whip and add the 1 cup of left over
coconut mixture to it--
frost cake (you can add more coconut to outside of frosting if
you wish)----seal cake TIGHT in plastic cake container--
refridgerate--DO NOT EVEN PEEK

DO NOT OPEN UP CAKE IN CONTAINER FOR 3 DAYS--after 3 days--

ENJOY----YUMMY

[fatkat]

Deb
Posted May 21, 2006 04:36 PM


We make a similar cake, but it doesn't take 3 days...who could wait??? LOL

Here's our version:

1 Duncan Hines Butter Recipe Yellow cake mix

Prepare but with a couple changes: use milk instead of water and add an extra egg. Follow box directions for butter amount.
Cook in 8 or 9" rounds, cool, and split into 4 layers.

Frosting:
1 1/2 cups sugar
16 oz. sour cream
12 oz. frozen coconut

Place in a double boiler and cook over medium heat. Stir occasionally until sugar melts.
Fill in between layers and on top with cocnut frosting. Frost outside edges with Cool Whip.

Note: I frequently add 1-2 cups of chopped pecans to the frosting.<---excellent!

deb