Recipe - 4 Day Coconut Cake

2 cup Sugar
2 cup Sour cream
1 pack (16 oz) Yellow Cake Mix
2 pack (6 oz) frozen and thawed
shredded coconut
3 Eggs

The night before baking the cake, combine sugar, sour cream and coconut in
a covered dish and set in refrigerator.

The next day, prepare the cake and bake in 2 layers. Cool. Split each layer
in half where you have four layers. Fill each layer with coconut mixture.
Pour remaining over top and sides of cake. Store cake covered in
refrigerator for 4 days.

Posted to BakeryShoppe Digest V1 #405 by patsy patsy@sat.net on Nov 21,
1997