Ninety-Six Hour Cake


"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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4 d servings 607 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Prepare and bake cake mix according to package directions for 2 - 9 inch layers. Cool cake completely.
  2. With a long serrated knife, cut each layer in half horizontally to make 4 layers. set aside.
  3. 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.


Read all reviews 5
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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...

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...

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.

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...

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 ...

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