Patience Coconut Cake
photo by lil_miss_SBC
- Ready In:
- 48hrs 30mins
- Ingredients:
- 8
- Yields:
-
1 cake
ingredients
- 453.59 g sour cream
- 1077.28 g coconut
- 473.18 ml powdered sugar
- 226.79 g container Cool Whip (Not lite or Fat Free)
- 510.29 g box white cake mix (Duncan Hines preferred)
- 3 egg whites (or as called for by your cake mix)
- 78.78 ml oil (or as called for by your cake mix)
- 315.37 ml water (or as called for by your cake mix)
directions
- Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
- Bake the cake mix as directed in 2 layer pans.
- When the cake is cool split the 2 layers and fill them with the sour cream mixture.
- Ice the cake then with the cool whip and the other 16 oz of coconut.
- Put the cake back in the refrigerator for at least another 24 hours.
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Reviews
-
I love this cake. My mom used to make it when I was little, and it seemed like we had to wait forever to enjoy a piece. But it was always worth the wait, and it has been a favorite since. I pretty much knew what went into it, but couldn't remember the recipe for sure, so THANKS! for putting it on here. If you like coconut, you will love this cake.
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RECIPE SUBMITTED BY
gardenz
United States
I live in the beautiful state of South Carolina and have lived here all of my life.I am a police officer and I work in a mid-sized city which comes along with big city stress, so to relieve this stress I took up gardening. I now have an absolutely gorgeous garden with approxamately 30 different kinds of fruits and veggies and it has become my passion. I have always enjoyed cooking but now I can experiment all of the time with the foods I've grown!