• The Longer It Sits, The Better It ‘Gits’ Cake
    1 box French vanilla cake mix
    4 eggs
    1 1/3 cup whole milk
    1/3 cup vegetable oil
    1 tsp. coconut flavoring

  •  Preheat oven to 350. Combine above ingredients and beat with an electric mixer for two minutes. Pour into two greased and floured 8-inch layer pans. Bake for 35 minutes. Cool 5 minutes. Turn out onto wire rack and cool completely. Split each layer in half horizontally to make 4 layers.

    1 ¼ cups chilled heavy cream
    2 cups sour cream
    2 cups powdered sugar
    1 tsp vanilla flavoring
    1 tsp coconut flavoring
    2 1/2 6 oz packages of frozen shredded coconut
    1 12 ounce container Cool Whip

  •  While the layers are cooling, prepare the filling/icing. In a large metal bowl that you have chilled in the fridge while the cake was baking, whip the cream until it is very stiff. In a separate bowl combine sour cream, powdered sugar, and flavorings until the mixture is somewhat “soupy.” Pour half of sour cream mixture into the whipped heavy cream and fold to incorporate. Pour in the rest of the sour cream mixture and continue to fold until all the mixture is incorporated. At this point I whipped the filling with an electric mixer a little more to make it fluffier. Fold in 2 packages of the coconut, reserving ½ of the 3rd bag to sprinkle on top of the finished cake. Spread the filling/icing between each of the four layers and on top of the cake. Use any extra filling to “ice” the sides of the cake. Place in an airtight container and refrigerate for three days. On the third day, “ice” the entire cake with the Cool Whip, and sprinkle the remaining coconut on top.