Wednesday, January 17, 2018
Recipe From Giveaway Comments
Three Day Coconut Cake
1 box of Duncan Hines Butter Cake mix
3 pkgs of the fresh frozen coconut (freezer section at WalMart) thawed
8 ounces of sour cream
2 cups sugar
Prepare cake mix according to package directions.
Recipe calls for 3 layers – this gal used the 9 X 13” pan and then just split the cooled cake into two layers.
Cool 10 minutes and then cool on racks.
While cake is baking make the icing.
Mix the sour cream and sugar stirring until sugar dissolves – DO NOT BEAT.
Then stir in the thawed coconut and place in refrigerator until ready to ice cake.
When cake has cooled spread icing onto cake already on cake plate that has a sealed cover like Tupperware. Top with layer(s) and finish icing. Cover with lid, seal and place in refrigerator for a minimum of three day before eating. I check once a day and if any liquid comes off cake I spoon back to top of cake.
After three days, you will never know there is sour cream in the icing and it’s the best moistest cake you will eat. It will just continue to get better. It will never dry out. The longer it sits the better it gets If you can have it last long enough to find that out. It also freezes very well.