By Mawmaw1 from Hickory, NC
My mom used to make this too. She always had to make two cause no one would wait the three days, lol
My friend has been making this cake for years. It's similar to the other recipes in your feedback but I'll send it anyway. My friend just made it again last month for our ladies get together & every one loved it...as usual.
Three Day Coconut cake:
1 Pkg. butter cake mix
1 3/4 cups sugar
16 oz sour cream
12oz. flaked coconut
9 oz.whipped topping
Prepare cake mix according to pkg. directions, making two 8 or 9" layers. When layers are cooled split in half. While cake is cooling, combine sugar, sour cream,& coconut, blend well. Chill. Before putting cake together, reserve 1 cup of sour cream mixture. Spread the remainder between layers of cake, making a layer cake 4 stacks high. Combine reserved sour cream mixture with whipped topping blending till smooth. Spread on top & sides of cake. Seal in air tight container & refrigerate for 3 days before serving. This will keep many days, if it has a chance.
I found these -- maybe one of them is what you're looking for!
Paula Deen's Jamie's Coconut Cake
1 cup butter, at room temperature
2 cups sugar
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup sweetened flaked coconut
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
shredded coconut (optional)
1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
2 Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
4 While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
5 Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
6 To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.
7 Cover loosely and refrigerate for three days (if you can stand it that long!).
3-Day Coconut Cake
1 (18 ounce) package white cake mix
16 ounces sour cream
12 ounces frozen coconut, thawed and drained
1 1/2 cups Cool Whip
1 cup granulated sugar
1 The night before you make this cake, blend together the sour cream, coconut and sugar.
2 Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
3 The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
4 Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
5 Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
6 Mix Cool Whip together with the reserved 1 cup coconut mixture.
7 Frost sides and top of cake with this mixture.
8 Cover the cake and place in the refrigerator.
9 Do NOT remove or eat for 3 days.
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