3 Day Coconut Cake
I make this in the winter as a "snowflake" cake.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
bake
christmas
easter
winter
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups sugar
- 1 pint sour cream
- 1 package yellow cake mix
- 1 12 oz. container cool whip
- 1 7 oz. package coconut
- Carbohydrate 88.2145500996224 g
- Cholesterol 16.3537499808607 mg
- Fat 13.3886249922896 g
- Fiber 0.69300001502037 g
- Protein 5.79074999617215 g
- Saturated Fat 4.84681499524253 g
- Serving Size 1 1 Serving (142g)
- Sodium 444.097499961722 mg
- Sugar 87.521550084602 g
- Trans Fat 0.738119999562532 g
- Calories 490 calories
Mix and bake cake according to package. Bake in 2 8" pans or 1 9 x 13 pan. Mix together coconut, sour cream, sugar and Cool Whip. Spread mixture between layers and outside of cake or entire mixture on top of 9 x 13 cake. Seal tight with foil or airtight container. Refrigerate for a minimum of 24 hours. Can be kept for up to 3 days. You MUST use airtight container if saving for 3 days. Can sprinkle more coconut on top and decorate with maraschino cherries.
