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3 Day Coconut Cake Recipe

Indulge in this unbelievably moist and flavorful 3-Day Coconut Cake! This recipe requires a bit of patience, but the wait is worth it. The longer it chills, the more intense the coconut flavor becomes, creating a truly unforgettable dessert. This isn't your average coconut cake; it's a layered masterpiece with a creamy coconut frosting that will melt in your mouth. Get ready for a tropical escape!

Prep Time 20 mins
Cook Time 60 mins
Calories 420 kcal
Protein 8g
Rating 3.0 (3 Reviews)
3 Day Coconut Cake 40

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 3 Day Coconut Cake

  1. **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.
  2. **Separate the Filling:** Reserve 1 cup of the coconut mixture in a separate bowl.
  3. **Refrigerate:** Refrigerate both portions overnight.
  4. **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.
  5. **Cool Completely:** Allow the cakes to cool completely in the pans before inverting them onto wire racks.
  6. **Layer the Cake:** Once cooled, use a long serrated knife to carefully slice each cake layer in half horizontally, creating four layers per cake.
  7. **Assemble the Cake:** Place one cake layer on a cake stand or serving plate.
  8. **Layer with Filling:** Spread an even layer of the remaining coconut mixture (excluding the reserved 1 cup) between each cake layer.
  9. **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.
  10. **Frost the Cake:** Frost the sides and top of the cake with the coconut Cool Whip frosting.
  11. **Chill and Enjoy:** Cover the cake and refrigerate for at least 72 hours (3 days). The longer it chills, the better it tastes!
  12. **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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion 5 Ingredients Or Less Desserts Fruit Easy Holiday Event Cakes Nuts Comfort Food Coconut Taste Mood Sweet