Ingredients
-
1
-
3
-
1/3
-
1 1/3
-
1 1/2
-
6 1/2
-
2
-
-
-
-
-
-
-
-
Directions
Four Day Coconut Cake,uses a boxed mix to start….easy moist and great…,uses a boxed mix to start….easy moist and great…
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Steps
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1
Done
|
In a Large Mixer Bowl Combine the Sour Cream Sugar and Coconut. |
|
2
Done
|
Transfer to a Tightly Covered Container and Place in Fridge. |
|
3
Done
|
use a Flat Square So That I Can Divide Evenly Later. |
|
4
Done
|
Refrigerate 24 Hours. |
|
5
Done
|
Bake Your Cake Mix According to Package Directions. |
|
6
Done
|
Bake in Two 9 Inch Size Pans. |
|
7
Done
|
Cool the Cake When Done, Remove from Pans to Cooling Rack. |
|
8
Done
|
Then Chill Layers Completely in Fridge. |
|
9
Done
|
Split Each Layer, So Now You Have Four Layers. |
|
10
Done
|
Divide Filling Into Five Parts. |
|
11
Done
|
Do This by Scoring the Top Evenly With a Knife While Still in Your Container. |
|
12
Done
|
Place Each Portion of Filling Between Each Layer. |
|
13
Done
|
the Fifth Portion Frost Top and Sides of Cake. |
|
14
Done
|
Store Tightly Covered in Fridge For 2 to 3 Days Before Serving. |
|
15
Done
|
Cut and Serve. |
