"At Christmas, I pick real holly leaves and
wash and dry them. I then take white chocolate and tint it green
and paint the back of each leaf and freeze the leaf for about
2 minutes, then remove them and paint them again and freeze for
another minute. Carefully peel the real leaf off and you have
an edible leaf to place on this coconut cake." - Recipe submitted
by Judy Hensley of Gate City, Virginia USA. (Note: This cake
can also be decorated for Easter, too!)
3-Day Coconut Cake
- First Day:
-
- 1 cup granulated sugar
1 cup sour cream
1 cup coconut
- Mix ingredients together and refrigerate:
- Second Day:
-
- 1 (18.25-ounce) package
yellow cake mix
- Mix cake as directed on package; pour
into a greased and floured 13 x 9 x 2-inch baking pan.
- Bake as directed on package; cool 10 to
15 minutes in pan and carefully remove cake from pan; allow to
cool completely on wire rack; wrap cake well and freeze.
- Third Day :
- 1 (12-ounce) container non-dairy whipped
topping
- Add the whipped topping to the first day's
mixture, mix well.
- Remove frozen cake from freezer split
length wise into 2 pieces
- Spread 1/2 of the filling on the bottom
layer, place the second layer on top of this and spread remaining
filling on the top layer. Keep refrigerated
Makes 12 servings.
Cook's Notes:
This cake can be baked in 2 (8 or 9-inch) round baking pans then
sliced into 4 layers, if you prefer. Follow the same directions.
