Four Day Coconut Cake
You can never have too many dessert recipes, so give Four Day Coconut Cake a try. This recipe makes 12 servings with 329 calories, 2g of protein, and 19g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. If you have cake . i used a “-2-3-4 cake” scratch cake from the swans down flour people, coconut, whipped cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Bake a very moist yellow cake using your favorite scratch recipe or a good brand of yellow cake mix.
Bake it in two round 9 inch pans, then let cool completely.
Cut the cake layers horizontally to make 4 layers. Spoon coconut mixture over each layer and stack.
Place stacked cake in some sort of cake container and refrigerte for 3 or even 4 days. The coconut mixture will become firmer as it sits.Day Three: Do nothing! (today)Day Four: Whip up a cup of heavy cream and sweeten with a couple of tablespoons of powdered sugar and maybe some vanilla……or buy an 8 ounce tub of whipped topping.
Spread over top of cake or all over cake.
Garnish cake with something pretty like berries or caramel ice cream topping, then cut into squares and serve.I am not going to post a picture of this cake until tomorrow.