This cake recipe is taken from Noodle's mom. It's a 5 day coconut cake that is refridgerated and you continue to add the sour cream icing over a couple of days, absorbing the moisture and sugar. Phenom!
MyFella and I were going to make it together for a family reunion he has today, but our schedule didn't work out to be together this weekend. So he's made it. It's absorbed the icing on the side so it looks a little bare. Since you have to make the icing up a night in advance and leave in the fridge, there's not any more to cover it. But it's his first attempt to make the cake.
This cake is crazy good. Crazy. Good.
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Recipe below for those interested:
ICING:
16 OZ SOUR CREAM
2 PKGS FROZEN COCONUT (THAWED)
2 CUPS SUGAR
DAY 1
MIX SOUR CREAM AND SUGAR. ADD THAWED COCONUT.
LET FROSTING SIT IN REFRIGERATOR OVERNIGHT BEFORE USING.
DAY 2
COOK 1 BOX OF DUNCAN HINES YELLOW CAKE MIX AS DIRECTED FOR
2 LAYERS. LET COOL COMPLETELY. SLICE THE 2 LAYERS IN HALF TO
CREATE 4 LAYERS. PUT CAKE TOGETHER, ICING TOP OF EACH LAYER,
PLACING CUT SIDE OF EACH LAYER UP TO ABSORB ICING. STORE IN AN
AIRTIGHT CONTAINER IN THE REFRIGERATOR. (NOTE: THE CAKE WILL NOT
LOOK VERY PRETTY RIGHT AFTER FROSTING.)
DAY 3
THE ICING WILL BE SUFFICENTLY ABSORBED TO ALLOW YOU TO DRESS
UP THE CAKE WITH A FROSTING KNIFE.SPREAD THE COCONUT EVENLY
OVER THE TOP AND SIDES OF THE CAKE.
SERVE ON DAY 5 OR 6
( I SAVE A LITTLE OF THE FROSTING TO DRESS UP BARE SPOTS )
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