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3 Day Coconut Cream Cake by Vernalisa

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  • 3 Day Coconut Cream Cake by Vernalisa

    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

  • #2
    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

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