4 DAY REFRIGERATED COCONUT CAKE
This is an ideal cake to take to a church or family reunion or any type of gathering. You need to make it four days in advance so it has time to "marry" so don't cheat. LOL ***I have also made this with chocolate layers rather than yellow and it's good either way. I'll bet it's also good with red velvet cake layers, too. It's...
Provided by Bea L.
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. DAY ONE: Remove frozen coconut from freezer and lay out on counter so it can slowly thaw. I do this first thing in the morning. Later in the afternoon mix the sour cream and sugar really well. Add in the coconut and combine well. Cover and let stand in refrigerator overnight.
- 2. DAY TWO: Prepare and bake two round cake layers as per box directions. Completely cool layers then cut each layer into half by using dental floss or a bread knife, making four layers. Generously ice between each layer then top and sides of cake. The icing normally doesn't stick to the sides but if you'll keep spooning the icing that puddles in the bottom of the cake plate, some will end up staying on the sides. You can also poke holes in the layers if you want. I do this sometimes but not always. Cover in an airtight cake plate and refrigerate.
- 3. DAY THREE: Don't you dare cut this cake! I'm watching you!!!
- 4. DAY FOUR: Enjoy this wonderful and refreshing cake but keep refrigerated. ~~~smiles~~~
- 5. * It just gets better the older it is. Please try it with chocolate or red velvet layers, too.
- 6. ***FROZEN COCONUT CAN BE FOUND IN THE FREEZER SECTION IN MOST MAJOR GROCERY STORES AND WALMART.
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