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Three Day Coconut Cake




Source of Recipe


Unknown


List of Ingredients




1 (18.25-oz.) pkg. yellow cake mix
1/2 cup cornstarch
1/2 cup sugar
4 eggs
1/2 cup vegetable oil
1 cup water
1 tsp. vanilla

Frosting:
1 pint sour cream
2 cups sugar
1 (12-oz.) pkg. flaked coconut
11/2 cups frozen whipped topping, thawed


Recipe



Preheat oven to 350° F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, blend cake mix, cornstarch and sugar at low speed. Increase speed to medium and beat in eggs, oil, water and vanilla. Continue beating for 3 minutes.

Divide batter among the prepared pans and bake for 25 minutes or until cake springs back when touched in the middle. Cool layers.

For frosting: Mix together sour cream, sugar and coconut. Reserve 1 cup.

Spread sour cream mixture between layers. Mix reserved cup of mixture with whipped topping. Spread over top and sides of cake.

Place in an airtight container and refrigerate for 3 days before serving.