“At Christmas, I pick real holly leavesand wash and dry them. I then take white chocolate and tint itgreen and paint the back of each leaf and freeze the leaf forabout 2 minutes, then remove them and paint them again and freezefor another minute. Carefully peel the real leaf off and youhave an edible leaf to place on this coconut cake.” – Recipesubmitted by Judy Hensley of Gate City, Virginia USA. (Note:This cake can also be decorated for Easter, too!)
Recipe: 3-Day Coconut Cake
First Day:1 cup granulated sugar
1 cup sour cream
1 cup coconut
Makes 12 servings.
Cook’s Note: This cake can be baked in2 (8 or 9-inch) round baking pans then sliced into 4 layers,if you prefer. Follow the same directions.
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