4 day coconut cake

Yield: 12 Servings

Measure Ingredient
2 cups Sugar
2 cups Sour cream
1 pack (16 oz) Yellow Cake Mix
2 packs (6 oz) frozen and thawed shredded coconut
3 Eggs

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

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.

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

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

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