4 Day Coconut Cake

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