Zutaten für Patience Coconut Cake
- 16 ounces (1 cup) sour cream
- 32 ounces (4 cups) shredded sweetened coconut
- 2 cups powdered sugar
- 1 container (8 ounces) Cool Whip
- White Cake Mix
- Egg Whites
- Oil
- Water
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Zubereitung von Patience Coconut Cake
- Combine 16 ounces (1 cup) sour cream, 16 ounces (2 cups) shredded sweetened coconut, and 2 cups powdered sugar in a large bowl. Mix thoroughly until well combined. Cover and refrigerate for at least 24 hours to allow the flavors to meld.
- Prepare your favorite two-layer cake mix according to package directions, baking in two 9-inch round pans. Let the cakes cool completely.
- Once the cakes are completely cool, carefully split each layer horizontally to create four cake layers.
- Spread half of the chilled sour cream mixture evenly between the cake layers. Gently stack the layers.
- Frost the entire cake with cool whip.
- Sprinkle the remaining 16 ounces (2 cups) of shredded sweetened coconut over the top of the frosted cake.
- Refrigerate the cake for at least another 24 hours to allow the flavors to fully develop and the cake to set. This step is crucial for the best texture and taste!
Nutrition Information (Approximate per serving)
Sodium
179 g
Sugar
2593g
Fat
3730g
Carbs
322g
