Ingredients & Instructions
Day 1 — Filling
1 pint sour cream
2 cups sugar
1 tablespoon vanilla
9 ounces frozen coconut
Mix ingredients together and refrigerate.
Day 2 — Cake Layers
1/4 cup butter
1/2 cup Crisco shortening
2 1/2 cups sugar
1 1/2 teaspoons vanilla
5 eggs
3 cups sifted plain flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 3/4 cup milk
Mix butter and Crisco. Gradually add sugar. Cream together until fluffy. Add vanilla and eggs one at a time. Beat well after each addition. Sift together flour, salt, and baking powder. Add alternately with milk. Beat until smooth. Bake 39-35 minutes at 350 degrees F. Bake in 3 round cake pans. Layers will be thin and firm.
Day 3
Split layers and fill with coconut filling. Ice cake with Cool Whip and sprinkle with frozen coconut. Cake must be kept in the refrigerator.
Three-Day Coconut Cake Recipe
Click HERE to download a printable version.
Provided by Judy Wilkey