Ninety-Six Hour Cake Recipe - Allrecipes.com
  • READY IN 4 days

Ninety-Six Hour Cake

Recipe by  

"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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Original recipe makes 1 - 4 layer 9 inch cake Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 4 mins
  • COOK 35 mins
  • READY IN 4 days
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Reviews More Reviews

Mar 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 recommend the fresh frozen coconut (Tropic Isle, I think--if that brand is still around.)

 
May 02, 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 recipe. The sour cream and 96 hours wait didn't make it any better.

 

5 Ratings

Mar 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.

 
Apr 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 4. So if you want an easy coconut box cake, this is an ok recipe, but if you're expecting something exceptional after the 4th day, you'll probably be disappointed.

 
Jul 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 day before serving. Best served slightly chilled.

 

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Nutrition

  • Calories
  • 607 kcal
  • 30%
  • Carbohydrates
  • 79.6 g
  • 26%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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