Try my 4 Day Sour Cream Coconut Cake, a favorite vintage cake mix recipe! You do have to be patient for the reward, but it's worth the wait!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Inactive time: 4 daysdays
Total Time 4 daysdays40 minutesminutes
Servings 16servings
Ingredients
For the layers:
15.25ounceyellow cake mix(recommend: Betty Crocker Super Moist)
1cupwateror as called for by the cake mix instructions
½cupbuttersoftened (1 stick, or an amount equivalent to the oil called for by the cake mix instructions)
3eggsor as called for by the cake mix instructions
For the frosting:
16ouncesfrozen toppingsuch as Cool Whip, thawed
1 ½cupspowdered sugarsifted
1 ½cupssour cream
2 ½cupssweetened shredded coconut
Instructions
Preheat the oven to the temperature specified on the cake mix box. Grease and flour two 8-inch cake pans.
In a large mixing bowl, prepare the cake batter according to the instructions on the box, substituting softened butter for the oil. Divide the batter evenly between the prepared cake pans.
Bake the cake layers according to the package instructions. Allow the layers to cool completely.
When completely cool, use a sharp knife to split each layer in half horizontally, creating four thin layers.
In a large mixing bowl, use a wooden spoon to combine the thawed frozen topping, sifted powdered sugar, and sour cream. Mix until smooth and well combined.
Stir in the sweetened shredded coconut until evenly distributed throughout the frosting.
Spread the frosting between each layer and over the top and sides of the cake.
Cover the cake lightly with plastic wrap and refrigerate for four days to allow the flavors to meld together.
Before serving, garnish the cake with your choice of toppings, such as chopped pecans, toasted coconut, or seasonal fruits if desired
Notes
Splitting the layers is much easier if they have been refrigerated overnight.
Store leftover cake in an airtight container in the refrigerator for up to one week.
For longer storage, wrap individual slices of cake in plastic wrap followed by aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before serving.