Four Day Coconut Cake
Coconut cake that improves over time.
Servings 12
Cost 5
Ingredients
- 2 cups sour cream
- 1 cup granulated sugar, but feel free to add a lot more to taste! I've added up to 2 cups in the past
- 12 oz frozen coconut (book says 2 packages) thawed
- 1 whole yellow or white cake 1234 Cake works well
- 2 cups sweetened whipped cream or 2 cups of Cool Whip Optional
Instructions
- Day One: Mix together the sour cream, sugar and coconut. Cover and let sit in refrigerator over night.
- Day Two: Bake a very moist yellow cake using your favorite scratch recipe or a good brand of yellow cake mix. Bake it in two round 9 inch pans, then let cool completely. Cut the cake layers horizontally to make 4 layers. Spoon coconut mixture over each layer and stack. Place stacked cake in some sort of cake container and refrigerate for 3 or even 4 days. The coconut mixture will become firmer as it sits.
- Day Three: Do nothing! (today)
- Day Four: Serve as is or cover with whipped cream. Whip up a cup of heavy cream and sweeten with a couple of tablespoons of powdered sugar and maybe some vanilla......or buy an 8 ounce tub of whipped topping. Spread over top of cake or all over cake. Garnish cake with something pretty like berries or caramel ice cream topping, then cut into squares and serve.
