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6 DAY SOUR CREAM COCONUT CAKE Recipe

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This recipe for 6 DAY SOUR CREAM COCONUT CAKE, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandra Neal

Category:
Category:

Ingredients:  
Ingredients:  
1 package 18 ounce butter flavored cake mix
1 teaspoon coconut flavoring

FROSTING:
1 pint sour cream
2 cups granulated sugar
2 package 6 or 7 ounces each frozen fresh coconut

Directions:
Directions:
Six days before serving, mix sour cream, sugar and coconut together thoroughly. Cover and place in refrigerator Mix cake according to directions on box. Add coconut flavoring. Grease and flour bundt pan. Bake at 375 degrees for 35 minutes. Cool cake in pan on rack for 10 minutes. Remove cake from pan and cool overnight.
Fifth day before serving: Slice cold cake into 5 layers. As you slice each layer, place on serving plate and frost each layer thoroughly as you stack the layers. Frost top and sides. Place the cake in an airtight container and leave in refrigerator for 5 days before serving.

 

 

 

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