Best Patience Cake Recipes

PATIENCE COCONUT CAKE

Patience Coconut Cake image

My stepmother usually has to make two of these cakes at a time. It may take two days to make but it takes no time for it to vanish from the table!

Provided by gardenz

Categories Dessert

Time P2DT30m

Yield 1 cake

Number Of Ingredients 8

Ingredients

16 ounces sour cream
38 ounces coconut
2 cups powdered sugar
1 (8 ounce) container Cool Whip (Not lite or Fat Free)
1 (18 ounce) box white cake mix (Duncan Hines preferred)
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)

Steps:

Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
Bake the cake mix as directed in 2 layer pans.
When the cake is cool split the 2 layers and fill them with the sour cream mixture.
Ice the cake then with the cool whip and the other 16 oz of coconut.
Put the cake back in the refrigerator for at least another 24 hours.

PRESBYTERIAN PATIENCE CAKE

Presbyterian Patience Cake image

Well worth the patience needed for waiting five days before enjoying this cake. Certain to be a favorite. Source: unknown

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 7

Ingredients

2 cups fresh or frozen coconut
16 oz. sour cream
1 1/2 cups powdered sugar
1 tsp. vanilla
1 box yellow butter cake mix
8 oz. non dairly whipped topping,more if desired
2 cups coconut, fresh or frozen

Steps:

1. Prepare cake as pkg. directs.Bake in two 9 inch round pans. Cool cakes and split each layer in half. Place one layer split side up and spread filling (consisting of 2cups fresh or frozen coconut, 16 oz. sour cream, the powdered sugar and the vanilla). Repeat with remaining layers. Frost cake with whipped topping and cover with coconut. Cover cake and refrigerate for 5 days. Serves 12 to 14

PATIENCE CAKE

Patience Cake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 7

Ingredients

1 boxes cake mix
8 ounces sour cream
1.5 cups confectioner
1 units whip
1 cups coconut
0.5 cups pecans
0.5 cups coconut

Steps:

Bake the cake according to directions on the box. Cool completely and then slit each layer, making 4 layers all total.
Frosting:
Mix together the sour cream and confectioner's sugar. Fold in the Cool Whip, coconut and pecans. Frost between the layers generously and then frost the top and sides of the cake. Refrigerate for 3-4 days (if you have the patience to wait).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PATIENCE CAKE

PATIENCE CAKE image

Categories Cake Dairy Dessert Bake

Yield 1 cake serves 8

Number Of Ingredients 5

Ingredients

1 Duncan Hines Butter recipe cake mix
2 cups sour cream
8 oz. Frozen Whipped Topping(thawed)
2 cups flaked coconut
1 cup sugar

Steps:

Prepare the Duncan Hines Cake Mix according to package instructions in 2 9" cake pans. Cool 10 minutes and remove fron the pans to cool on a rack. In a bowl, mix the coconut and sour cream, and sugar until the sugar is dissolved. Spread half on the bottom layer cake. Mix the remainder with the thawed whipped topping and frost the outside of the cake and sides. Refrigerate at least 8 hours. Serves 8.