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Coconut Refrigerator Cake (make 4 days in advance) Recipe

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This recipe for Coconut Refrigerator Cake (make 4 days in advance) is from Our Family Cookbook , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1, 8 ounce carton sour cream
2 cups powder sugar
1 cup cool whip
6 ounces frozen coconut
1 white cake mix, or sour cream or butter mix
Directions:
Directions:
Must be made 4 days before you want to serve it. The night before making the cake, mix together and refrigerate the first 4 ingredients.

The next day, bake cake according to directions. Allow to completely cool. Split layers in half with a long bread knife of a sewing thread wrapped around the center of the layer then gently pulled through the cake.

Put the cake together by putting the filling between the layers. Put in a cake keeper and keep in the refrigerator. Refrigerator 4 days before serving.
Personal Notes:
Personal Notes:
Aunt Myrtle Reeves was the wife of Curtis Reeves and was a wonderful cook. This is a recipe I got from her years ago and always loved this cake. I have made it forgetting that it was suppose to sit for 4 days, and let it sit in the refrigerator over night and it was still good.

 

 

 

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