The Wait Cake

8 servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
5.0/5 (1)
The Wait Cake
After this cake is baked you seal it in an airtight container and refrigerate it for three days before serving. Some things are worth waiting for. You will have everyone asking, “Is it cake yet?” This butter cake features layers of sweet coconut and sour cream filling that meld together during the wait. This recipe was handed down from a cook named Linda Roy.

Ingredients

8 servings
  • 1 package butter flavored cake
  • 2 cups sugar
  • 1 (16 oz) carton sour cream
  • 1 (12 oz) package frozen coconut (thawed) do not substitute for best results
  • 1 1/2 cups frozen whipped topping (thawed)

Step-by-Step Instructions

  1. Prepare cake mix according to package directions making 2 (8 inch) layers. Bake at temperature specified on package, typically 25-30 minutes until a toothpick inserted in the center comes out clean. When completely cooled, split both layers horizontally making four thin layers.
  2. Combine the sugar, sour cream and coconut, blending well. Chill this mixture in the refrigerator for at least 1 hour.
  3. After it’s chilled, spread the coconut and sour cream mixture (except for one cup, reserved for the frosting) between the four layers, stacking them as you go.
  4. Combine the reserved 1 cup of coconut and sour cream mixture with the whipped topping. Blend until smooth. Spread on top and sides of cake.
  5. Seal cake in an airtight container and refrigerate three days before serving. Mark the date on the container so you won’t be tempted to try it before it’s time.

Common Problems and Solutions

Q: Why do I have to wait three full days?

A: The waiting period allows the coconut-sour cream mixture to thoroughly soak into the cake layers, transforming the texture from ordinary cake to something incredibly moist and cohesive. Cutting it early means you'll miss out on the full flavor development.

Q: Can I use fresh coconut instead of frozen?

A: The recipe specifically calls for frozen coconut and notes "do not substitute for best results." Frozen coconut has the right moisture content and texture for this filling. Fresh or dried coconut won't give the same results.

Q: How do I split the cake layers without breaking them?

A: Let the layers cool completely first. Use a long serrated knife and mark the midpoint around the perimeter with toothpicks as a guide. Saw gently with a back-and-forth motion, keeping the knife level as you work your way around and toward the center.

Tips and Techniques

Mark the storage container with the date you made it, or you’ll be tempted to cut into it early. The cake actually improves over the three days - the layers become almost indistinguishable as the filling soaks in. Make sure your container is truly airtight to prevent the cake from picking up refrigerator odors.

Ingredient Substitutions

  • frozen whipped topping: stabilized whipped cream (1 1/2 cups heavy cream whipped with 2 tablespoons powdered sugar and 1 teaspoon gelatin)
  • butter flavored cake mix: yellow cake mix or white cake mix

Equipment Needed

  • 2 (8-inch) round cake pans
  • Long serrated knife for splitting layers
  • Airtight cake container or carrier
  • Mixing bowls

Historical Context

Patience cakes or wait cakes became popular in the South as special-occasion desserts that could be made ahead for holidays and gatherings. The advance preparation was practical for busy cooks, and the mysterious transformation during the waiting period made them conversation pieces.