3-Day Coconut Cake

Name: 3-Day Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 cake, 12-16 serving(s)
Ingredients: 1 (18 ounce) package white cake mix; 3 egg whites (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 16 ounces sour cream; 12 ounces frozen coconut, thawed and drained; 1 1/2 cups Cool Whip; 1 cup granulated sugar

3.00 (3)

⏱ 60 mins 🍽 1 cake, 12-16 serving(s) 🏷 Dessert

This unique coconut cake recipe requires a bit of patience, as it is prepared over two days and must be stored in the refrigerator for a full three days before it is ready to eat. The process involves making a sweet coconut and sour cream filling one day, then baking a white cake and assembling the layers the next. The finished cake is frosted with a blend of whipped topping and the reserved filling. The extended chilling time allows the flavours to meld and intensify, creating a wonderfully moist and flavourful dessert that serves 12 to 16 people.

Ingredients

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
16 ounces sour cream
12 ounces frozen coconut, thawed and drained
1 1/2 cups Cool Whip
1 cup granulated sugar

Method

Combine the sour cream, thawed coconut, and granulated sugar in a bowl the evening before you plan to bake.
Set aside 1 cup of this blended mixture in a different container, then refrigerate both portions overnight.
The following day, bake the white cake mix according to the package directions using two 8- or 9-inch round pans and allow the cakes to cool completely.
Carefully slice each of the two cake layers in half horizontally using a long serrated knife, creating four thin layers in total.
Position one cake layer on a plate or cake stand that has a lid, then spread the larger portion of the coconut mixture (not the reserved cup) between each of the four layers as you stack them.
In a clean bowl, fold the Cool Whip into the 1 cup of reserved coconut mixture until well combined.
Use this blended mixture to cover the top and sides of the assembled cake completely.
Place the lid on the cake stand or cover the cake securely and transfer it to the refrigerator.
The cake must remain refrigerated and should not be eaten for 3 days.

Nutrition (per serving)

Sodium322300 mg

Recipe details

CategoryDessert

AuthorAngelaTN