Patience Coconut Cake

Recipe by gardenz
READY IN: 48hrs 30mins
YIELD: 1 cake


  • 16
    ounces sour cream
  • 38
    ounces coconut
  • 1
    (8 ounce) container Cool Whip (Not lite or Fat Free)
  • 1
    (18 ounce) box white cake mix (Duncan Hines preferred)
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)


  • Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
  • Bake the cake mix as directed in 2 layer pans.
  • When the cake is cool split the 2 layers and fill them with the sour cream mixture.
  • Ice the cake then with the cool whip and the other 16 oz of coconut.
  • Put the cake back in the refrigerator for at least another 24 hours.