This cake is my absolute favorite. It just keeps getting yummier the longer it sits! My first memory of this cake is summers spent at the family beach house. My Aunt Sarah made it for her oldest son’s birthday and we all reaped the benefits. Dont skimp out on waiting the full 3 days! Have a little patience, humans.
- 1 (18 ounce) package vanilla butter cake mix
- 3 eggs (or as directed by you cake mix!)
- 1 stick butter (or as directed by you cake mix!)
- 1 1⁄3 cups water (or as directed by you cake mix!)
- 16 ounces sour cream
- 12 ounces flacked coconut
- 1 1⁄2 cups Cool Whip
- 1 cup granulated sugar
Night before: Blend together the sour cream, coconut and sugar. Put it in the fridge over night.
Next day: Prepare cake mix as per instructions on the back of the box. Make two layers – round or square works. Let them cool completely! Place one layer of cake on the plate of a cake stand or cake saver; spread all but 1 cup of coconut mixture between the layers and on top. Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture.
Cover the cake and place in the refrigerator. Do NOT touch it for 3 days. DON’T DO IT. It’s worth the wait.