Name: 4 Day Coconut Cake
Ingredients: 2 c Sugar; 2 c Sour cream; 1 pk (16 oz) Yellow Cake Mix; 2 pk (6 oz) frozen and thawed shredded coconut; 3 Eggs

The way to open our hearts to others is by receiving afresh the grace of God and appreciating what it means: seeing our own need of Christ; coming to receive His mercy; sensing how undeserved His love for us is; remembering how He has also opened His heart to those whose hearts are closed against us. Then we will see that the heart which is too narrow to receive a fellow Christian is too narrow to enthrone the Lord Jesus Christ. But the heart that is opened to receive the grace of Christ will learn to welcome all those whom Christ Himself has welcomed.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes	12	Servings

INGREDIENTS

2	c	Sugar
2	c	Sour cream
1	pk	(16 oz) Yellow Cake Mix
2	pk	(6 oz) frozen and thawed shredded coconut
3		Eggs

INSTRUCTIONS

The night before baking the cake, combine sugar, sour cream and coconut in
a covered dish and set in refrigerator.
The next day, prepare the cake and bake in 2 layers. Cool. Split each layer
in half where you have four layers. Fill each layer with coconut mixture.
Pour remaining over top and sides of cake. Store cake covered in
refrigerator for 4 days.
Posted to Bakery-Shoppe Digest V1 #405 by patsy <patsy@sat.net> on Nov 21,
1997

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”