This 3-Day Coconut Cake Is So Delicious It’s Going to Knock Your Socks Off

This is a wonderfully beautiful and delicious cake that is sure to impress. Very easy to make. So moist, without being soggy. The hardest thing about making this cake is to let it sit for 3 days in the fridge. But you must! That’s 72 hours under virtual lock and key, hear?

What do Pat Benatar, George Foreman, and I, your humble columnist, have in common? We share the same birthday! I only know that because someone gave me a 768-page book titled The Portable Book of Birthdays. Good thing too, or I’d never known that Pat, George, and I have “socially savvy personalities, a keen ability to promote our ideas and to get what we want. We are intelligent, easily irritable, and need constant emotional stimulation,” too. Who knew?!

While the book doesn’t mention our favorite birthday cake, I feel confident in speaking for the three of us when I say that it is, without a doubt, coconut cake. But not just any coconut cake. It has to be 3-Day Coconut Cake, which is so delicious it will knock your socks off no matter the day you were born. But first, a small explanation. 

Why 3-Day Coconut Cake?

By letting this cake sit for at least three days, its flavors mingle and deepen, creating a moist, tender texture and an explosion of coconut flavor in every mouthful. This waiting time is crucial, allowing the ingredients to blend and the cake to reach its peak deliciousness. So, don’t give in to the urge to sneak a peek or have a taste too soon—have faith in the process, and you’ll be treated to a cake that’s truly worth the anticipation.

The Quest for Frozen Coconut

The recipe that follows, which I have used for years, calls for “frozen coconut.” As many times as I have made this cake (I wonder if Pat and George make their own birthday cakes), I have yet to find such a thing.

I’ve looked everywhere and asked store managers and anyone else who might be handy, but they are nowhere to be found.

I do understand, however, that frozen coconut is readily available in some parts of the country, such as the grocery frozen food case with the frozen fruit. Someone recently suggested that I try an Indian market, and I will do that as soon as I locate one. Another reader says she finds frozen coconut at Trader Joes!

The Alternative: Baker’s Sweetened Angel Flake Coconut

In the past, I have tried fresh coconut with acceptable results, but it was a real pain to crack, smash, break, drain, pry, peel, and grate. So, I will continue to use Baker’s Sweetened Angel Flake Coconut, which comes in a bag and can be found in the baking aisle of just about any food market.

What You’ll Need

Be sure to collect everything at least 4 days before you plan to serve the cake to allow ample time for preparation and flavor development.

White Granulated Sugar

A cup of this sweet stuff adds the perfect touch of sweetness to our cake. Feel free to swap it out with Splenda if you’re looking to cut back on sugar.

Sour Cream

Sour cream gives our cake its delightful moistness and tangy flavor.

Coconut

We’ll need 12 ounces of Baker’s Sweetened Angel Flake Coconut to infuse our cake with that delicious tropical flavor we all love.

White Cake Mix

My personal favorite is Duncan Hines Perfectly Moist Classic White Cake Mix. Over the years, I’ve perfected this recipe, originally designed for the 18.25 oz cake mix standard. Nowadays, most cake mixes are only 15.25 oz. To ensure your cake turns out as fabulous as ever, I recommend upsizing to match the original quantity. Here are two methods to achieve this:

Method #1:
Purchase two cake mixes and add 3 oz from the second mix to make up the difference. Store the remaining mix in a tightly sealed container for future use.

Method #2:
Combine 1 1/2 cups all-purpose flour, 1 cup white granulated sugar, 2 tsp baking powder, and 1/4 tsp baking soda in a sealed mason jar or airtight container. When you need to upsize a white or yellow cake, measure out the necessary ounces to reach 18.25 oz.

Large Eggs

These eggs add structure and richness to our cake, ensuring it turns out light and airy. For those seeking alternatives, substitutes like vinegar and baking soda, plain yogurt, or buttermilk can maintain the cake’s structural integrity and fluffy consistency. Simply replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, 1/4 cup of plain yogurt, or 1/4 cup of buttermilk.

Vegetable Oil

A half cup of vegetable oil keeps our cake moist and tender without imparting any unwanted flavors. Canola oil is an excellent alternative. It won’t overpower your cake’s flavor either, allowing it to shine through while still achieving a moist texture.

Milk

Cake mixes typically call for water in the instructions on the back of the box. I like to use milk instead of water, to guarantee a homemade taste, however you may use water instead of milk in this recipe.

Cool Whip Original Whipped Topping or Fresh Whipped Cream

Whether you opt for the convenience of Cool Whip or the homemade touch of fresh whipped cream, either one will crown our cake with creamy perfection.

Cake Server

Also, you will need a cake saver or reasonable facsimile for the best results. This locking cake carrier is the “cake saver” I own and love. It is large enough to cover and seal this cake without touching the side or top.

• MORE: Banana Pudding—Quick and Easy Show Stopper!

How to Make 3-Day Coconut Cake

So, you’ve decided to embark on the journey of baking our 3-Day Coconut Cake? Buckle up, my friend, because this adventure requires a pinch of patience and a dash of precision to reach its full potential.

First things first, it’s the night before baking—gather your troops: combine the sour cream, coconut, and sugar in a bowl, ensuring they are well incorporated. Reserve a portion of this mixture for frosting the cake later. Cover both portions with plastic wrap and refrigerate overnight and let those flavors mingle and dance the night away.

Morning arrives, and it’s showtime! Preheat your oven and grease two 9-inch cake pans. In a large bowl, combine the white cake mix, eggs, vegetable oil, and milk. Beat the mixture until smooth and pour it into the prepared cake pans.

Bake the cakes until a toothpick inserted into the center comes out clean. Once baked, allow them to cool in the pans before removing them and splitting each layer horizontally to create four layers in total.

Now, it’s time to assemble your masterpiece. Lay down the first layer like a foundation and slather it with that reserved coconut mixture. Repeat this process with the remaining layers, stacking them on top of each other. Then, mix the remaining coconut mixture with Cool Whip or fresh whipped cream to create the frosting. Spread this frosting over the sides and top of the assembled cake, ensuring it is evenly coated.

But wait, there’s a twist! This cake isn’t quite ready to be served. Pop it into the refrigerator and let it chill for three whole days. That’s right—three days of tantalizing anticipation, during which the flavors will develop and intensify over time.

After the three-day waiting period, remove the cake from the refrigerator, slice it, and savor each moist, coconut-infused bite. And remember, my friend, leftovers are a treasure to be cherished. Store them in the refrigerator and indulge in coconut bliss for up to six days.

• MORE: Confessions of a Compulsive Chopper
• MORE: Einstein in the Kitchen or Let Them Eat (Carrot) Cake

---

EverydayCheapskate™ is reader-supported. We participate in the Amazon Services LLC Associates Program and other affiliate advertising programs, designed to provide a means for us to earn from qualifying purchases, at no cost to you.

 

More from Everyday Cheapskate

Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Last update on 2024-04-19 / Affiliate links / Images from Amazon Product Advertising API

Caught yourself reading all the way 'til the end? Why not share with a friend.