Ingredients for 3 Day Sour Cream Coconut Cake
- 1 (18.25 ounce) package white cake mix
- 1½ cups granulated sugar
- 2 cups light sour cream
- 2 cups flaked coconut
- 1 (8 ounce) container Cool Whip Lite
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How to Make 3 Day Sour Cream Coconut Cake
- In a large bowl, combine 1 cup sour cream, 1 ½ cups granulated sugar, and 1 cup shredded sweetened coconut. Mix thoroughly until well combined. Cover and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld.
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper. Bake two 9-inch layers according to your favorite cake mix instructions (or use your own recipe).
- Once the cakes are completely cool, carefully level the tops with a serrated knife. Then, slice each layer horizontally to create four layers total.
- Reserve about 1 cup of the refrigerated sour cream coconut mixture. Spread the remaining mixture evenly between the cake layers.
- In a separate bowl, beat 2 cups of cool whipped topping (such as Cool Whip) until smooth. Gently fold in the reserved 1 cup of sour cream coconut mixture until fully incorporated.
- Frost the top and sides of the cake with the whipped topping mixture.
- Cover the cake tightly and refrigerate for at least 3 days before serving. This allows the flavors to fully develop and create an exceptionally moist and delicious cake. Trust us, it’s worth the wait!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
221g
Fat
63g
Carbs
23g
