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Four-Day Coconut Cake




Source of Recipe


Internet


List of Ingredients




1-1/2 cups sugar
2 cups sour cream
6-1/2 cups flaked coconut
1 18-oz French Vanilla cake mix


Recipe



In bowl, combine sugar, sour cream & coconut. Transfer to tightly covered container & refrigerate 24 hrs.
Prepare & bake cake in two 9" layer pans according to pkg. directions.
Cool cake, remove from pans, then chill cake layers completely in refrigerator.
Split each layer in half.
Divide filling into fifths (can do by lightly scoring the top of mixture with knife)
Place 1/5 of coconut mixture between EACH layer.
Use remaining 2/5 of filling, frost sides, then top of cake.
Store tightly covered in refrigerator for 2-3 days before serving.
Cut into wedges & serve.
Serves 12