4 Day Coconut Cake

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Title: 4 Day Coconut Cake
Yield: 12 Servings
Categories: Cakes

Ingredients:

2 c Sugar
2 c Sour cream
1 pk (16 oz) Yellow Cake Mix
2 pk (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 on Nov 21,
1997