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Refrigerator Coconut Cake
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Refrigerator Coconut Cake

24 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 pkgs frozen coconut
2 cups sour cream
2 cups sugar
1 yellow cake mix-prepared per package instructions
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Let's Make It
1
Thaw the frozen coconut, add the sour cream and sugar, mix completely, refrigerate overnight.
2
Make the yellow cake per package directions. When cooled, split the layers in half, to make 4 layers.
3
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.
4
Store covered in refrigerator for 4 days, Eat on 5th Day.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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