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    You are in: Home / Baking / Patience Coconut Cake Recipe
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    Patience Coconut Cake
    Patience Coconut Cake. Photo by ~*lil_miss_SBC*~

    Photo by ~*lil_miss_SBC*~

    4 Photos of Patience Coconut Cake

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    5.0

    Rate it! | Read 6 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 30 mins

    48 hrs

    30 mins

    gardenz's Note:

    My stepmother usually has to make two of these cakes at a time. It may take two days to make but it takes no time for it to vanish from the table!

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    • 16 ounces sour cream
    • 38 ounces coconut
    • 2 cups powdered sugar
    • 1 (8 ounce) container Cool Whip (Not lite or Fat Free)
    • 1 (18 ounce) box white cake mix (Duncan Hines preferred)
    • 3 egg whites (or as called for by your cake mix)
    • 1/3 cup oil (or as called for by your cake mix)
    • 1 1/3 cups water (or as called for by your cake mix)

    Directions:

    1. 1
      Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
    2. 2
      Bake the cake mix as directed in 2 layer pans.
    3. 3
      When the cake is cool split the 2 layers and fill them with the sour cream mixture.
    4. 4
      Ice the cake then with the cool whip and the other 16 oz of coconut.
    5. 5
      Put the cake back in the refrigerator for at least another 24 hours.
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    Ratings & Reviews:

    Read All Reviews (6)

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    Nutritional Facts for Patience Coconut Cake

    Serving Size: 1 (3026 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 12672.9
     
    Calories from Fat 8837
    69%
    Total Fat 981.9 g
    1510%
    Saturated Fat 746.1 g
    3730%
    Cholesterol 210.5 mg
    70%
    Sodium 4296.8 mg
    179%
    Total Carbohydrate 968.4 g
    322%
    Dietary Fiber 180.2 g
    720%
    Sugars 648.2 g
    2593%
    Protein 126.0 g
    252%
    Detailed Nutrition Values About Nutrition Info

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