Three Day Coconut Cake Recipes

THREE DAY COCONUT CAKE

Steps:

• Mix thawed coconut, sour cream and sugar.
• Let set in fridge for 2 hours.
• Prepare cake mix recipe as directed on back of box.
• Pour into 3 round cake pans and bake according to directions.
• After cake has cooled, ice with coconut mixture between layers and on top and sides.
• Press and smush the coconut mixture all over the top and sides. Cover with plastic wrap and then foil, and store in the refrigerator for three days.
• If desired, press sweetened coconut all over the top and sides or coconut cake before serving.
• Cut and eat on the third day.

3 DAY COCONUT CAKE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease with shortening, then dust with flour 2 8" round cake pans.
• In the bowl of a stand mixer, add the cake mix, milk, eggs and vegetable oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
• Divide the batter equally between the two prepared cake pans.
• Bake for 25-27 minutes or until the center of the cake bounces back when you touch it.
• Allow the cakes to cool for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
• While the cakes are cooling, prepare the filling. In a medium bowl, combine the sour cream, sugar and thawed coconut. Mix well. Place this into the refrigerator until you are ready to assemble the cake.
• To assemble the cake, cut each cake into two layers. You should now have four layers.
• Place one cake layer down on a cake plate, cut side up.
• Scoop 1/2-2/3 cup of the coconut filling into the center of the cake. Spread to the edges carefully so that it does not run over.
• Place another cake layer on top and then spread another 1/2-2/3 cup filling on top.
• Repeat with another cake layer and more filling.
• Then place the last cake layer on top.
• In a bowl, fold together any remaining sour cream filling (we had about 1/2 cup left over) with the 8 ounces of Cool Whip.
• Use this Cool Whip mixture to frost the outside and top of the cake.
• Store in the refrigerator for 3 days before serving. This allows the cake to develop the best flavor.

3 DAY COCONUT CAKE

Steps:

• 1. Bake cake as directed in 8 or 9 inch round pans.
• 2. Cool completely.
• 3. Cut each cake into two layers. You should now have four layers.
• 4. Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
• 5. Spread over first layer. Add second layer and repeat until you have iced all four layers.
• 6. Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
• 7. Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!

3-DAY COCONUT CAKE

Steps:

• The night before you make this cake, blend together the sour cream, coconut and sugar.
• Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
• The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
• Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
• Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
• Mix Cool Whip together with the reserved 1 cup coconut mixture.
• Frost sides and top of cake with this mixture.
• Cover the cake and place in the refrigerator.
• Do NOT remove or eat for 3 days.

3 DAY CAKE

Steps:

• Prepare cake mix as directed using the 3 eggs, 1 1/4 cup of water and 1/2 cup of butter, then pour into 8" or 9" pans. **depending on what brand of cake mix you buy the amount of eggs, butter, water may be different - just use the ingredients listed on your box of yellow cake and omit any of mine that aren't needed. I used Betty Crocker butter recipe yellow, but it doesn't not matter which one you use**.
• Meanwhile, mix together the sugar, coconut and sour cream.
• Set aside 1 cup of the coconut mixture.
• After the cake has cooled split the layers using a serrated knike, so you have 4 layers.
• On a covered cake dish begin layering the cake with the coconut mixture, leave the top layer unfrosted.
• Take the remaining cup of coconut mixture and mix with the cool whip.
• Frost the top and the sides of the cake.
• Cover the cake and refrigerate for 3 days before serving.
• LOVE IT!

3 DAY SOUR CREAM COCONUT CAKE

Steps:

• Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
• Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
• Spread the coconut mixture as filling between the layers, reserving a cup.
• Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
• Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.