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My review
Ninety-Six Hour Cake
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6 reviews
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GREENTHUMB30
"This is an easy, and unusual recipe that has been very popular at our house. You can use a white cake or yellow cake. Be sure to cut it with a sharp knife."
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Ingredients
4 d servings 607 calsOriginal recipe yields 12 servings (1 - 4 layer 9 inch cake)
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Directions
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Prep
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Cook
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Ready In
- Prepare and bake cake mix according to package directions for 2 - 9 inch layers. Cool cake completely.
- With a long serrated knife, cut each layer in half horizontally to make 4 layers. set aside.
- In a large bowl, mix the confectioners' sugar, sour cream, and coconut. Spread between layers, and on top, but not on the sides of cake. Place in large container with cover, or wrap in plastic, and place in refrigerator for four days before serving.
Nutrition Facts
Per Serving: 607 calories; 31.3 g fat; 79.6 g carbohydrates; 5.2 g protein; 18 mg cholesterol; 490 mg sodium. Full nutrition
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
3/21/2008
First tasted this cake back in the 1960's, and it is definitely a keeper. We always used the fresh frozen coconut (which may be what is called for in this recipe) but if it's not, let me recomm...
Most helpful critical review
5/2/2008
I have to agree with the previous reviewer. This cake is just okay and definitely not worth waiting 4 days to eat. I was disappointed in this recipe. It just tasted like a box coconut cake re...
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3/21/2008
First tasted this cake back in the 1960's, and it is definitely a keeper. We always used the fresh frozen coconut (which may be what is called for in this recipe) but if it's not, let me recomm...
5/2/2008
I have to agree with the previous reviewer. This cake is just okay and definitely not worth waiting 4 days to eat. I was disappointed in this recipe. It just tasted like a box coconut cake re...
3/16/2004
My mother first made this cake many years ago, and it has been popular in our family ever since, especially at Christmas. Waiting the four days to serve it really does improve the flavor.
4/23/2008
The cake wasn't bad, but definitely wasn't worth waiting four days for. I actually tasted small pieces after each 24hour period and I found no difference in taste or moistness from day 1 to day...
7/25/2005
This is the cake my grandmother always had in the frig in the basement for when I came to visit. It is SO MOIST and so easy to make. Also note, this cake freezes well - thaw in the frig for one ...