Ingredientes para 3 Day Coconut Cake
- 1 (18.25 ounce) package white cake mix
- egg whites (according to cake mix package directions)
- oil (according to cake mix package directions)
- water (according to cake mix package directions)
- 1 (16 ounce) container sour cream
- 1 (14 ounce) can sweetened flaked coconut
- 1 (8 ounce) container Cool Whip, thawed
- 1 cup granulated sugar
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Cómo preparar 3 Day Coconut Cake
- **Night 1: Prepare the Coconut Filling:** In a blender, combine 1 (16 ounce) container sour cream, 1 (14 ounce) can sweetened flaked coconut, and 1 cup granulated sugar. Blend until smooth and creamy.
- **Separate the Filling:** Reserve 1 cup of the coconut mixture in a separate bowl.
- **Refrigerate:** Refrigerate both portions overnight.
- **Bake the Cake:** The next day, prepare your favorite white or yellow cake mix according to package directions, dividing the batter evenly between two 8- or 9-inch round cake pans.
- **Cool Completely:** Allow the cakes to cool completely in the pans before inverting them onto wire racks.
- **Layer the Cake:** Once cooled, use a long serrated knife to carefully slice each cake layer in half horizontally, creating four layers per cake.
- **Assemble the Cake:** Place one cake layer on a cake stand or serving plate.
- **Layer with Filling:** Spread an even layer of the remaining coconut mixture (excluding the reserved 1 cup) between each cake layer.
- **Make the Frosting:** In a medium bowl, gently fold the reserved 1 cup of coconut mixture into 1 (8 ounce) container of thawed Cool Whip until smooth.
- **Frost the Cake:** Frost the sides and top of the cake with the coconut Cool Whip frosting.
- **Chill and Enjoy:** Cover the cake and refrigerate for at least 72 hours (3 days). The longer it chills, the better it tastes!
- **Serve & Savor:** Slice and serve this delicious cake, enjoying its intensified coconut flavor and creamy texture!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
169g
Fat
44g
Carbs
18g
