"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for 3 Day Coconut Cake, by Betty Horne, is from The Horne Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 yellow cake mix 2 c coconut 2 c sugar 2 c sour cream 1 large cool whip
Bake the cake per pkg directions in 2 round cake pans. When cooled, cut in half lengthwise. (dental floss works well) Mix coconut, sugar and sour cream. Reserve 1/2 c of this for frosting. Spread coconut mix between cake layers. Add reserved mix to the cool whip and frost the cake. Refrigerate for 3 days. Sprinkle coconut on top if desired.
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