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5 Day Coconut Cake Recipe

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This recipe for 5 Day Coconut Cake, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Davis
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Basic 1-2-3-4 Cake
1 c butter at room temperature (2 sticks)
2 c sugar
4 eggs
3 c sifted self-rising flour
1 c milk
1 tsp vanilla

Coconut Frosting
16 oz Sour Cream
2 c sugar
3 - 6 oz packages of Frozen Coconut
7 oz. Bakers Angel Flake Coconut

Directions:
Directions:
Coconut Frosting
Mix ingredients together, cover and let stand overnight in the refrigerator.
Basic 1-2-3-4 Cake
Preheat oven to 350 degrees. Grease & flour 3 (9 inch) cake pans (You will only use 2 for this cake). Cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Pour and divide batter equally into the prepared cake pans. Level batter in pans by holding pan 3 or 4 inches above counter, then dropping it flat on the counter. Do this several times to release air bubbles to assure a more level cake. Bake for 25 to 30 minutes at 350. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and cut two cake layers in half making four layers in total (you can use non-wax coated dental floss to do this). Spread each cake layer, top and sides with coconut frosting (use a thin layer of frosting between each layer). Store in the refrigerator an additional 4 days before serving.

Personal Notes:
Personal Notes:
This cake was served at JP's and Sarah's engagement party compliments of Mary, JP's mom and myself, JP's Aunt. This is an easy cake to prepare if you have the five days to wait before serving.

 

 

 

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