Four Day Coconut Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 ounce) box french vanilla cake mix
• 3 eggs (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)
• 1 1/2 cups sugar
• 6 1/2 cups flaked coconut
• 2 cups sour cream

Recipe

• 1 in a large mixer bowl combine the sour cream sugar and coconut.
• 2 transfer to a tightly covered container and place in fridge.
• 3 i use a flat square so that i can divide evenly later.
• 4 refrigerate 24 hours.
• 5 bake your cake mix according to package directions.
• 6 bake in two 9 inch size pans.
• 7 cool the cake when done, remove from pans to cooling rack.
• 8 then chill layers completely in fridge.
• 9 split each layer, so now you have four layers.
• 10 divide filling into five parts.
• 11 do this by scoring the top evenly with a knife while still in your container.
• 12 place each portion of filling between each layer.
• 13 the fifth portion frost top and sides of cake.
• 14 store tightly covered in fridge for 2 to 3 days before serving.
• 15 cut and serve.