She gave me a copy of the newspaper clipping with the recipe. It's called 3 Day Coconut cake, not because it takes 3 day to make it, but because it sits in the refrigerator for 3 days to soak in all the yummy goodness.
It is the moistest cake you will ever eat. IT. IS. DELICIOUS!!
Here are the ingredients you will need...
- 1 package white cake mix and all the ingredients the package calls for (my box mix called for oil, egg whites and water)
- 16 ounces sour cream
- 10-12 ounce bag of sweetened coconut flakes
- 1 cup granulated sugar
- 1 1/2 cups Cool Whip
The day before you will be making the cake, you will mix the coconut, sour cream and the granulated sugar. Blend together, cover and refrigerate over night.
Pour batter into 2 greased round (8 or 9 inch) cake pans.
Bake according to package.
Cool on wire rack.
Now take 1 cup of the coconut mixture you made the day before and set it aside. I left one cup in the larger bowl. You will be adding the Cool Whip to that later for the frosting.
With a serrated knife, cut each layer of the cake in half horizontally.
You will have 4 thinner layers.
Take the coconut mixture (not the 1 cup we're using for the frosting), divide it and spread it on each layer, stacking as you go.
Coconut between all the layers, all stacked up.
Take the 1 cup of the coconut mixture and add 1 1/2 cups Cool Whip.
Mix together and frost cake as you normally would.
This next step will absolutely be the hardest part. You need to cover the cake and...
REFRIGERATE FOR 3 DAYS.
This is what makes it extremely moist and yummy, so no cheating. It will be difficult, but leave it in there the full 3 days!!
You will not be disappointed.
If you make this, stop back here and let us know how good it was or if you've made this yourself, let us know too!!