Patience Cake From Joy Turnipseed Recipes

PATIENCE COCONUT CAKE

Patience Coconut Cake image

My stepmother usually has to make two of these cakes at a time. It may take two days to make but it takes no time for it to vanish from the table!

Provided by gardenz

Categories Dessert

Time P2DT30m

Yield 1 cake

Number Of Ingredients 8

Ingredients

16 ounces sour cream
38 ounces coconut
2 cups powdered sugar
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)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)

Steps:

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.

PRESBYTERIAN PATIENCE CAKE

Presbyterian Patience Cake image

Well worth the patience needed for waiting five days before enjoying this cake. Certain to be a favorite. Source: unknown

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 7

Ingredients

2 cups fresh or frozen coconut
16 oz. sour cream
1 1/2 cups powdered sugar
1 tsp. vanilla
1 box yellow butter cake mix
8 oz. non dairly whipped topping,more if desired
2 cups coconut, fresh or frozen

Steps:

1. Prepare cake as pkg. directs.Bake in two 9 inch round pans. Cool cakes and split each layer in half. Place one layer split side up and spread filling (consisting of 2cups fresh or frozen coconut, 16 oz. sour cream, the powdered sugar and the vanilla). Repeat with remaining layers. Frost cake with whipped topping and cover with coconut. Cover cake and refrigerate for 5 days. Serves 12 to 14

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