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3 DAY COCONUT CAKE 2 c. sour cream 2 c. sugar 9 oz. coconut Mix together and refrigerate. Second Day: 1 c. shortening 2 c. sugar 3 c. plain flour 4 eggs 1 c. buttermilk 3/4 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla flavoring Cream shortening and sugar well. Add eggs one at a time. Beat well after each addition. Sift together flour, soda and salt; add flour alternately with buttermilk to egg mixture. Add flavoring and beat well. Turn into four greased and floured pans. Bake for 25 minutes or until done at 350 degrees. Let layers cool completely. Split layers and fill with coconut filling. Icing For 3 Day Coconut Cake: 1 large container whipped topping (9 oz.) 1 pkg. (9 oz.) coconut Combine whipped topping and coconut. Ice top and sides of cake. Let set for 24 hours before cutting. Keep refriger- ated. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |