The Wait Cake2004-07-22
- Course: Cakes & Candy
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 35m
- Ready In : 1:5 h
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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 recipe was handed down from a cook named Linda Roy.
- 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)
Prepare cake mix according to package directions making 2 (8 inch) layers. When completely cooled, split both layers making four thin layers.
Combine the sugar, sour cream and coconut, blending well. Chill this mixture.
After it's chilled, spread the coconut and sour cream mixture (except for one cup, reserved for the frosting) between the layers.
Combine the reserved coconut and sour cream mixture with the whipped topping. Blend until smooth. Spread on top and sides of cake.
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.