Best Patience Coconut Cake Recipes

SIMPLY THE BEST COCONUT CAKE

Simply the Best Coconut Cake image

Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.

Provided by NicoleMcmom

Time 1h40m

Yield 10

Number Of Ingredients 18

Ingredients

cooking spray
1 ½ cups white sugar
2 (6-ounce) packages frozen coconut
1 (8 ounce) container sour cream
1 (15.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup light corn syrup
2 large egg whites
1 tablespoon water
¼ teaspoon vanilla extract
¼ teaspoon cream of tartar
½ cup flaked sweetened coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.
Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

Nutrition Facts : Calories 610.3 calories, Carbohydrate 99.4 g, Cholesterol 47.2 mg, Fat 22.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 494.2 mg, Sugar 80.4 g

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

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