The Star Democrat
A cake that’s worth the wait
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.