This cake.

I didn’t make it — I merely sampled its delicious, coconut-y awesomeness at a friend’s recent bridal shower. Her groom-to-be has an insanely sweet grandma from North Carolina (by way of England), and she brought this beauty with her from the south. (Along with the remnants of her British accent. Which was awesome.)

Before I’d taken a bite, Colleen promised I would adore this cake. I hemmed and hawed about eating sweets because, you know, weight loss and such, and dessert — any dessert — is a gateway drug. But in the end . . . I just couldn’t resist. And after she finished telling me about this cake’s prominent role in their family, to push a piece away felt like an insult.

And this cake got me thinking about traditions. Food plays such a prominent role in my own family memories — and is integral to our holidays. While one grandmother is famous for her amazing cookies and homemade peanut butter cups, the other is well-known for her pies and birthday cakes. I can close my eyes and taste them all.

While we favor certain dishes, Bethany and Mike’s families have their own coveted, longed-for dishes. Called “Five Day Cake” because it actually sits in your fridge for five days (!), I found a similar recipe online . . . but I had the foresight to ask Colleen about hers before we left. Her lovely daughter-in-law hosted the shower, and she pulled her treasured recipe collection off a shelf. A copy of this one was right on top — which means it was fate.

So if you’d like to start your own family tradition (or just make a delicious dessert), this one’s for you. Just hope you can wait five days before sampling it.

Five Day Cake

Recipe from Colleen G.

Ingredients for frosting:
• 2 cups sugar
• 2 8 oz. sour cream
• 2 9 oz. frozen coconut

Ingredients for cake:
• 1 Duncan Hines Butter Golden cake mix
• 4 eggs
• 1/8 cup sugar
• 1 cup water

Mix sugar, sour cream and frozen coconut together for frosting. Put in airtight container. Refrigerate overnight.

Combine dry cake mix with 4 eggs, 1/8 cup sugar and 1 cup water, mixing until well blended. Pour into two 9-inch baking pans and bake according to package instructions. (Cake should be lightly browned, and toothpick inserted in center should come out clean.)

When cool, slice each layer in half. Frost the four individual layers with refrigerated coconut mixture, then stack and frost with remaining coconut mixture. Keep in fridge for five days, using toothpicks to support layers, if necessary. Serve and enjoy!