Best Four Day Coconut Cake Recipes
FOUR DAY COCONUT CAKE
Make and share this Four Day Coconut Cake recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixer bowl combine the sour cream sugar and coconut.
- Transfer to a tightly covered container and place in fridge.
- I use a flat square so that I can divide evenly later.
- Refrigerate 24 hours.
- Bake your cake mix according to package directions.
- Bake in two 9 inch size pans.
- Cool the cake when done, remove from pans to cooling rack.
- Then chill layers completely in fridge.
- Split each layer, so now you have four layers.
- Divide filling into five parts.
- Do this by scoring the top evenly with a knife while still in your container.
- Place each portion of filling between each layer.
- The fifth portion frost top and sides of cake.
- Store tightly covered in fridge for 2 to 3 days before serving.
- Cut and serve.
Nutrition Facts : Calories 624.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 70.6, Sodium 420.4, Carbohydrate 79, Fiber 2.2, Sugar 60.9, Protein 6
FOUR DAY COCONUT CAKE
I found this recipe in the Detroit Free Press in the 1960's and have been making it for birthdays ever since.
Provided by Janet Anthony
Categories Cakes
Number Of Ingredients 4
Steps:
- 1. Prepare the cake mix according to directions on box. Pour into two 9 inch round cake pans. Bake, then let cool overnight. then separate toe layers into four layers.
- 2. For filling: Stir sugar and sour cream together, add coconut and mix thoroughly. Cover tightly and refrigerate overnight.
- 3. The next day,spread filling between layers and on top of cake.Wrap in aluminum foil and keep I the refrigerator for four days before cutting?
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