The Star Democrat

A cake that’s worth the wait

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What do Pat Benatar, George Foreman and I, your humble columnist, have in common?

We were all born on the same day: Jan. 10! I only know this because someone gave me “The Portable Book of Birthdays.”

While the book doesn’t mention our favorite birthday cake, I feel confident in speaking for the three of us when I say that without a doubt it is coconut cake. 3-DAY COCONUT CAKE 1 package white cake mix 16 ounces sour cream 12 ounces frozen coconut (thawed and drained) or 14-ounce bag flake coconut 1 1/2 cups Cool Whip 1 cup granulated sugar The night before you make this cake, blend together the sour cream, coconut and sugar. Separate 1 cup of mixture and place in a separate bowl. Refrigerat­e both portions.

In the morning, prepare and bake the cake mix per the instructio­ns on the back of the box in two 8- or 9-inch round cake pans. Let cool. Using a long, serrated knife, split both layers in half horizontal­ly to end up with four layers.

Place one layer of cake on the plate of a cake saver (or other plate that has a tall cover). Spread all but the reserved 1 cup of coconut mixture between the layers.

Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture. Cover the cake and place in the refrigerat­or.

Do not remove or eat this cake for three days. Do not even peek! The longer this cake sits in the refrigerat­or, the better it gets.

 ?? ?? MARY HUNT
MARY HUNT

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