3 Day Sour Cream Coconut Cake

Name: 3 Day Sour Cream Coconut Cake
Prep time: 72 h
Cook time: 45 min
Total time: 72 h 45 min
Yield: 12 serving(s)
Ingredients: 1 (18 ounce) package white cake mix (I use Duncan Hines); 1 cup sugar (can use Splenda); 2 cups light sour cream; 1 (12 ounce) package flaked coconut; 2 cups Cool Whip Lite, thawed

⏱ 4365 mins 🍽 12 serving(s) 🏷 Dessert

This is an excellent dessert to prepare in advance for a celebration. The process involves creating a sweet coconut and sour cream filling, which is chilled before being layered between sections of a simple white cake. The assembled cake is finished with a frosting made from the remaining filling and whipped topping, then refrigerated for a full three days to allow the flavours to meld perfectly before it is served.

Ingredients

1 (18 ounce) package white cake mix (I use Duncan Hines)
1 cup sugar (can use Splenda)
2 cups light sour cream
1 (12 ounce) package flaked coconut
2 cups Cool Whip Lite, thawed

Method

Combine the sour cream, sugar and coconut thoroughly, then place in the refrigerator for 2 hours.
Prepare the cake mix as directed on the package, baking it in two 9 inch round tins. Allow the cakes to cool completely, then carefully slice each one horizontally to create four layers in total.
Use the chilled coconut mixture to fill the spaces between the cake layers, setting aside precisely one cup of the mixture for later.
Take the reserved cup of coconut filling and fold it into the thawed Cool Whip until the mixture is uniform and smooth. Use this to frost the top and sides of the assembled cake.
Place a cover over the frosted cake and refrigerate it for 3 days. Allowing the cake to rest for the complete time is essential for achieving the best possible taste.

Nutrition (per serving)

Sodium393400 mg

Recipe details

CategoryDessert

Authorpink cook