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Three-Day Coconut Cake Recipe

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This recipe for Three-Day Coconut Cake, by , is from Nowell 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!
Contributor:  
Contributor:  
Sherry Nowell Perkins
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 box yellow butter cake mix


Layer Mixture:
4 oz. Cool Whip
1¾ c. sugar
16 oz. frozen cream
12 oz. frozen coconut


Icing:
1 c. Layer Mixture
8 oz. Cool Whip
More coconut (opt.)
Directions:
Directions:
Cake:
Mix as directed on box. Bake in 3 (8 or 9 inch) cake pans. Cool. Divide cakes in half when cooled.

Layer Mixture:
Mix ingredients together and set aside to let cool.

Icing:
When cake is completely cooled, stack and put layer mixture between layers of cake.
Ice with icing mixture and wrap tightly with plastic wrap. You may put toothpicks on top of cake to keep the icing from sticking to the plastic wrap. Wrap next in aluminum foil. Store in refrigerator for 3 days...if you can.
Personal Notes:
Personal Notes:
The longer the cake stands...the better it gets!

 

 

 

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