3 Day Sour Cream Coconut Cake |
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Prep Time: 4320 Minutes Cook Time: 45 Minutes |
Ready In: 4365 Minutes Servings: 12 |
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If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it. Ingredients:
1 (18 ounce) package white cake mix (i use duncan hines) |
1 cup sugar (can use splenda) |
2 cups light sour cream |
1 (12 ounce) package flaked coconut |
2 cups cool whip lite, thawed |
Directions:
1. Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
2. Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
3. Spread the coconut mixture as filling between the layers, reserving a cup.
4. Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
5. Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.
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