Refrigerator Coconut Cake

 Jemory1
5
(1) 1 Review
Prep Time
0
min.
Total Time
Servings

1 cake

What You Need

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Make It

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  • Thaw the frozen coconut, add the sour cream and sugar, mix completely, refrigerate overnight.
  • Make the yellow cake per package directions. When cooled, split the layers in half, to make 4 layers.
  • Pat the coconut mixture on each layer, stacking 4 high, and then pat coconut mixture on sides and top. You are actually icing all layers, however this mixture will not spread. It may even fall off the cake some, but keep patting it back on.
  • Store covered in refrigerator for 4 days, Eat on 5th Day.

Notes

This is a deliciously moist cake. But it must stay refrigerated for the 4 days before eating, and then store any leftovers in the refrigerator.

Ratings & Reviews

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  • cantrella |

    This is good, if you substitute carrot cake for the yellow cake mix.

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