December 16, 2010
Gracious Goodness - The Taste of Memphis
Presbyterian Patience Cake
1-1/2 cups confectioners sugar
Combine all ingredients, mix well. Refrigerate 24 hours.
1 box yellow butter cake mix
2 cups coconut, fresh or frozen
cake as directed on box. Bake in two 9-inch round cake pans. Cool cakes
and split each layer in half. Place one layer, split side up and spread
with filling. Repeat with remaining layers. Frost cake with whipped
topping and cover with coconut. Cover cake and refrigerate for 5 days.
Serves 12-14. (Worth the patience, predestined to be good!)
Martha Ruth has personally made every recipe published in her “Kitchen Recipes.”
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