3 Day Coconut Cake Recipe
Make at LEAST 3 - 4 days BEFORE you plan to eat.
The night before you begin to prepare cake, blend together sour cream, coconut (thawed and drained) and sugar. Reserve 1 cup.
1 pkg. White cake mix
16 oz. sour cream
12 oz. frozen coconut (thawed)
1 1/2 cup Cool Whip
1 cup sugar
Prepare cake mix as per instructions. Let cool. Split layers in half to end up with 4 layers.
Spread all but reserved 1 cup of sour cream/coconut/sugar mixture between layers.
Mix Cool Whip together with reserved 1 cup sour cream/coconut/sugar mixture. Frost cake with this mixture. Cover with cake plate cover to keep moist and fresh. Keep refrigerated. Do not eat for THREE DAYS. The longer it sits, the better it is.
Note: KEEP OUT OF SIGHT AND OUT OF MIND, to guarantee the cake will age for the correct amount of time.