3 DAY CAKE
This Yummy cake recipe came from my good friends mom, Marilyn. It is so very wonderful. You must be patient though and wait the 3 days...it's worth the wait, trust me!
Provided by HeidiSue
Categories Dessert
Time P1DT6h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake mix as directed using the 3 eggs, 1 1/4 cup of water and 1/2 cup of butter, then pour into 8" or 9" pans. **depending on what brand of cake mix you buy the amount of eggs, butter, water may be different - just use the ingredients listed on your box of yellow cake and omit any of mine that aren't needed. I used Betty Crocker butter recipe yellow, but it doesn't not matter which one you use**.
- Meanwhile, mix together the sugar, coconut and sour cream.
- Set aside 1 cup of the coconut mixture.
- After the cake has cooled split the layers using a serrated knike, so you have 4 layers.
- On a covered cake dish begin layering the cake with the coconut mixture, leave the top layer unfrosted.
- Take the remaining cup of coconut mixture and mix with the cool whip.
- Frost the top and the sides of the cake.
- Cover the cake and refrigerate for 3 days before serving.
- LOVE IT!
Nutrition Facts : Calories 599.5, Fat 30.6, SaturatedFat 18.6, Cholesterol 90.9, Sodium 408.5, Carbohydrate 78.5, Fiber 1, Sugar 61.6, Protein 5.4
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Abdinajib AbdullahI
[email protected]Overall, this is a good recipe for a 3-day cake. With a few tweaks, it could be even better.
Zuraam Mughal Zuraam Mughal
[email protected]The frosting is a bit too thick and heavy for my taste. I would recommend using a lighter frosting, such as a whipped cream frosting.
Mukhtar Muhammadi
[email protected]The cake didn't rise as much as I expected. I think I might have overmixed the batter.
Akim Kunle
[email protected]This cake is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe by half.
riju ahmedxx
[email protected]I made a few substitutions to the recipe, but the cake still turned out great. I used almond flour instead of all-purpose flour, and I used maple syrup instead of sugar. The cake was still light and fluffy, and the flavors were just as delicious.
Mohid Bubak
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and beautiful cake that's sure to impress your guests.
I'm a Alif
[email protected]I love that this cake can be made ahead of time. It's perfect for busy people.
Garima GadsilA
[email protected]The instructions are very clear and easy to follow. I'm confident that even a beginner baker could make this cake.
Alvi islam Redoy
[email protected]This cake is absolutely gorgeous! I can't wait to try it.
Blake Humes
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.
Khurum Bugti
[email protected]This is the best cake I've ever eaten! The flavors are so unique and delicious. I can't wait to make it again.
Andrea Lee Darling
[email protected]I've been wanting to try this cake for a while, and I'm so glad I finally did. It's everything I hoped it would be and more. The flavors are divine, and the texture is perfect.
Liton Akon
[email protected]This 3-day cake is a labor of love, but it's worth every minute. The flavors are complex and delicious, and the texture is light and fluffy. I highly recommend it!