Day Coconut Cake|
4 Day Coconut Cake
2 c Sugar
2 c Sour cream
1 pk (16 oz) Yellow Cake Mix
2 pk (6 oz) frozen and thawed
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,