Coconut Wait Cake

Coconut Wait Cake
This cake must be made ahead, then sit in the fridge to “wait” for 3 days!! It must have time for all the frosting to sink into the layers.

This cake is excellent-worth the wait, and worth plannning ahead for. It is great for company, as you do it way ahead and it leaves you time to make other things for the dinner. Perfect if you love coconut! “From a Louisiana Kitchen” is the name of the cookbook it’s from.

1 butter cake mix
2 cups sugar
2 cups sour cream
1 package frozen coconut (I used shredded because that’s what I had)
1 1/2 cups whipped topping (ie: cool whip), thawed

Prepare cake mix according to directions on package, (baking in two or three layers) and allow to cool completely. If made in two layers- split each in half. (I like it in three layers.)
Mix together other ingredients.
Reserve 1 cup of the mixture to ensure enough for the top.
Spread the coconut mixture between the layers and on all sides and top of of the cake.
Cover well with plastic wrap and put in the fridge for 3 days.
Take it out, eat and enjoy!!

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