"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

1. Mix ingredients together and refrigerate:

Second Day:

 

1 (18.25-ounce) package yellow cake mix

1. Mix cake as directed on package; pour into a greased and floured 13 x 9 x 2-inch baking pan.
2. 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

1. Add the whipped topping to the first day's mixture, mix well.
2. Remove frozen cake from freezer split length wise into 2 pieces
3. 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 Note: 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.