3-DAY COCONUT CAKE

Contributed By: dhanyaka
Everyday Cheapskate

The recipe that follows calls for "frozen coconut." As many times as I have made this cake, I have yet to find such a thing where I live in California. I've looked everywhere, asked store managers and anyone else who might be handy -- nowhere to be found. I do understand, however, that frozen coconut is readily available in other parts of the country in a supermarket's frozen food case. Someone suggested recently that I try an Indian market and I will do that as soon as I, well, locate an Indian market in my town. In the past, I have tried fresh coconut with excellent results, but it was a real pain to crack, pry, smash, break, drain, peel and grate. So, I will continue to use Angel's grated sweetened coconut that comes in a bag and can be found in the baking aisle of any food market.

Ingredients

1 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

Preparation

1. The night before you make this cake, blend together the sour cream, coconut and sugar. Separate 1 cup of mixture and place in a separate bowl. Refrigerate both portions.

2. Prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans. Let cool. Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.

3. 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.

4. Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture. Cover the cake and place in the refrigerator.

5. Do not remove or eat for three days. Do not even peek. The longer this cake sits in the refrigerator, the better it gets. However, it is not humanly possible to wait longer than three days. Store in your refrigerator down to the last delicious crumb.

Recipe Comments

Comment by: lilylulu Here's the scoop - frozen coconut is readily available in the "South" - but otherwise forget it. As a displaced southerner - I have been able to find unsweetened frozen coconut at Indian food markets - most major cities have them - lots of coconut curries out there. Anyway - the big deal is that frozen coconut does not have sugar added to it - if you have to substitute the flake coconut - don't use as much sugar and pulse it a couple of times in the food processsor to get the right texture.
Comment by: kelleywashburn OMG! I just moved to CA from NC and I have spent all morning on the phone with various grocers looking for frozen coconut. This is the 3-day recipe my family has used for years and years and I can attest to its greatness - IF you can find and use the frozen coconut. It makes the cake more moist and rich in flavor. So what's with CA not carrying this item? I'll have to look for another Easter dessert to make this year....
Comment by: camerata89 I was really excited about making this cake because I thought it was going to be "the one" but I'm sorry to say I'll keep looking. While the flavors are good and the cake itself is easy to make, I wasn't blown away. It wasn't as moist as I'd hoped it would be, even after sitting for 3 days in my refrigerator.

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