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4 day coconut cake

  • 12servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsH
MineralsFluorine, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups Sugar

  2. 2 cups Sour cream

  3. 1 pack (16 oz) Yellow Cake Mix

  4. 2 packs (6 oz) frozen and thawed shredded coconut

  5. 3 Eggs

Instructions Jump to Ingredients ↑

  1. The night before baking the cake, combine sugar, sour cream and coconut in a covered dish and set in refrigerator.

  2. 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.

  3. Pour remaining over top and sides of cake. Store cake covered in refrigerator for 4 days.

  4. Posted to Bakery-Shoppe Digest V1 #405 by patsy on Nov 21, 1997

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