Three-Day Coconut Cake

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judycooksey Pocahontas, TN(Zone 7b) Sep 29, 2004

Best Cake Ever!!!

Three-Day Coconut Cake
1 package Butter Cake Mix
1 3/4 cups sugar
16 oz sour cream
12 oz flaked coconut
9 ox frozen whipped topping, defrosted
Prepare cake mix according to package directions, making two 8 or 9 inch layers. When layers are completely cool, split in half. While cake is cooling, combine sugar sour cream and coconut, blending well, chill

Before putting together the cake, reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake, making a layer cake four stacks high. Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate for three days before serving. This will keep many days longer, if it has a chance.

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