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Tuesday, November 23, 2010

Three Day Coconut Cake

Just made the Three Day Coconut Cake (which was always my Nannie's contribution to any special meal) and according to my limited mathematical abilities it won't be edible until Friday! Yipes, should have started earlier, but will peek at it on Thanksgiving Thursday to see if the ingredients have all soaked in which is the reason this delight is the most delicious, moist, and easiest coconut cake around!

In the horrific event that the cake has not completely absorbed all of its flavorful coconut juices, I will just have to make another signature dessert and save the cake for Saturday's celebration when the Razorbacks whoop up on LSWho at War Memorial Stadium. In the event you choose to make this special cake, do use a calculator to determine the third day...and what's your most dire holiday cooking disaster?

Three Day Coconut Cake
Cake:  1 box yellow cake mix    1 1/3 cups water    2 eggs    Mix for about 2 minutes. Pour into a couple of 9inch pans and bake at 350F for about 23 minutes. Split each layer in half to make four layers.
Icing:   2 cups sour cream    2 cups sugar    2 (9oz) packages of frozen coconut    Mix well. Refrigerate for a couple of hours in the fridge before icing the cake. When icing the cake, put layers upside down , except top layer.  This soaks up the icing and makes it moist. Refrigerate 3 days before eating!

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