It’s been said that patience is a virtue and good things come to those who wait. The Bible also teaches that patience is one of the attributes of the fruit of the Spirit along with love, joy, peace, kindness, goodness, faithfulness, gentleness, and self-control. Although practicing patience is beneficial, I dare to say that patience typically doesn’t come easy for most people. I think of it like a muscle that must be exercised in order to grow stronger.
This Coconut Sour Cream Cake is really easy to make since it uses a cake mix for the batter, but it must be refrigerated for 3 long days before eating. When I read the recipe I thought, “Really? There’s no way I can wait 3 days!” So because of my lack of patience and refrigerator space, I wrapped the cake in foil and put it in the freezer to sit for 3 days instead of being tempted every time I opened the frig. Freezing the cake worked well, and the cake turned out really moist. I think my patience muscle is a little more toned because of this cake.
Sometimes we need to exercise our patience muscle. I hope you enjoy this delicious workout.
source: Bless This Food, Again cookbook
- Cake: -
- butter cake mix - 1 pkg.
- eggs - 3
- butter - 1/3 cup
- frosting: -
- sugar - 2 cups
- sour cream - 16 ounces
- frozen or package coconut - 12 ounces
- whipped topping - 1 1/2 cup
- Prepare cake mix according to package directions.
- Make 2 (8 inch each) layers and when completely cool, split both layers. I only have 9 inch pans and when I tried to split them they were too thin so I ended up with a 2 layer cake instead of 4 layers.
- Combine sugar, sour cream, and coconut, blending well. Chill. Reserve 1 cup (8 ounces) sour cream mixture for frosting.
- Spread remaining between layers of cake.
- Combine reserve sour cream mixture with whipped topping and blend until smooth.
- Spread on top and sides of cake.
- Seal cake in airtight container and refrigerate for 3 days before serving.