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4 Day Coconut Cake Recipe

by Global Cookbook

Ingredients

2 c. Sugar 2 c. Lowfat sour cream 1 pkt (16 ounce) Yellow Cake Mix

2 pkt (6 ounce) frzn and thawed shredded coconut 3 x Large eggs

Directions

1. The night before baking the cake, combine sugar, lowfat sour cream and coconut in a covered dish and set in refrigerator.
2. The next day, prepare the cake and bake in 2 layers. Cold. Split each layer in half where you have four layers. Fill each layer with coconut mix.
3. Pour remaining over top and sides of cake. Store cake covered in refrigerator for 4 days.

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