Shelly's Recipe

FOUR DAY COCONUT CAKE

Category: Cakes

FOUR DAY COCONUT CAKE
2 cups sour cream
2 cups sugar
12 oz frozen coconut, thawed
1 box yellow cake mix
2 cups sweetened whipped cream or whipped topping

Day One: Mix together the sour cream, sugar and coconut. Cover and let sit in refrigerator over night.

Day Two: Bake the cake in 2 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 4 days. The coconut mixture will become firmer as it sits.

Day Three: Do nothing!

Day Four: Spread whipped cream or whipped topping 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.

Notes: I experimented and tried making it as a one layer 13 x 9 inch cake. I thought maybe if I poked holes in the cake, the coconut mixture would seep down into them and that this would help curb the mess of making layers.