7 Day Coconut Cake

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Reviews
5 stars - Sandra gave me this recipe and I took it for the CRBERG Christmas party at Donna's house in 2007. It went over really well. Makes for a good breakfast when you see it left over in the fridge the next day or two!! - ME 1/2/2008

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 496.4
Calories From Fat (50%) 249.05
% Daily Value
Total Fat 28.84g 44%
Saturated Fat 18.68g 93%
Cholesterol 79.46mg 26%
Sodium 306.68mg 13%
Potassium 194.69mg 6%
Total Carbohydrates 57.48g 19%
Fiber 1.09g 4%
Sugar 41.92g
Protein 5.19g 10%

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Ingredients

  • 1 box Cake mix, coconut or yellow
  • 1 stick butter, melted
  • 3 eggs
  • replace water with milk
  • For the topping
  • 2 7 oz bags frozen coconut
  • 1 16 oz. container sour cream
  • 2 cups sugar

Preparation

Step 1


1. Mix topping ingredients in large bowl and let stand overnight in the refrigerator. Stir as often as possible.

2. The next day, mix the cake ingredients. If using a yellow cake mix, use canned coconut milk for the liquid called for in the directions. If using the coconut cake mix, regular milk will suffice. Bake in a covered oblong pan as directed and let cool completely.

3. When cool, turn out on a towel or waxed paper. Cut into 2 layers. Replace the bottom layer in pan. Cover with half of the sour cream mixture. Place the top layer over the filling and pour remaining frosting over the top of the cake. Cover and let refrigerate for from 7 to 10 days. To serve, uncover and cut into portions

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