3-Day Coconut Cake
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?
Servings: 12
Calories: 447kcal
Cost: $7.56
Equipment
- Two 9-inch cake pans
- Cake with cover to accommodate 4-layer cake, See NOTE 2
Ingredients
Coconut mixture (make this the night before!)
- 1 cup white granulated sugar, OK to substitute Splenda
- 16 oz sour cream
- 12 oz coconut, like Bakers Sweetened Angel Flake Coconut,
Cake
Frosting
- 12 oz Cool Whip original whipped topping or equivalent fresh whipped cream
Instructions
The night before ...
- The night before you make this cake, place the sour cream, coconut, and sugar in a medium-sized bowl. Mix until ingredients are well incorporated. Separate 1 cup of the mixture and place it in a separate bowl. Cover bowls with plastic wrap and refrigerate both portions.
The next day ...
- Prepare two 9-inch cake pans by greasing them well. Set aside. Preheat oven to 350 F for shiny metal pans, or 325 F for dark or nonstick pans.
- Mix cake mix, flour, eggs, oil, and, milk in a large bowl. Beat with electric mixer set on medium speed (or beat vigorously by hand) for two minutes. Pour into the prepared 9-inch round cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Remove from oven and allow to cool.
- Remove cakes from pans. Using a serrated knife, split both layers in half horizontally, to end up with 4 layers.
- Place layers on the plate of a cake stand or the plate part of a "cake saver" one at a time, spreading all but the reserved 1 cup of coconut mixture you made last night evenly between the layers.
- Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture. Cover the cake wit the top of the "cake saver" or another method (but not plastic wrap or anything that touches the cake) place in the refrigerator.
- Do not remove, open, or eat for THREE DAYS. Do not even peek. The longer this cake sits in the refrigerator, the better it gets. However, it is not humanly possible to wait longer than three days. Store any remains in the refrigerator. Enjoy to the very last delicious crumb, hopefully within three additional days, for up to 6 days total.
Notes
1. This is a recipe I have had for many years—from that time when cake mixes were always 18.25 oz. Cake mixes these days are typically 15.25 oz. For this cake to turn out fabulously, you'd be smart to upsize that 15.25 oz. cake mix so that it is back to 18.25 oz.
Method #1:
Purchase two cakes mixes. Add 3 oz. from the second mix to make up the difference. Keep the balance of that 2nd mix in a tightly sealed container to use the next time you make this cake.
Method #2:
1 1/2 cups all-purpose flour
1 cup white granulated sugar
2 tspn baking powder
1/4 tspn baking soda Mix ingredients and keep in a sealed mason jar or other airtight container. When you need to upsize a white or yellow cake, measure out the number of ounces you need to get that mix up to 18.25 oz. 2. 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. 3. This Sterilite Cake Saver is one I own and love. It is large enough to cover and seal this cake without touching the sides or top. 4. You can freeze this cake. Here's the best way to do that: Cut it into portions then wrap each slice in 2 layers of plastic wrap, then one layer of aluminum foil. Place the wrapped slices in freezer bags and store in the freezer for up to 2 mos.
1 cup white granulated sugar
2 tspn baking powder
1/4 tspn baking soda Mix ingredients and keep in a sealed mason jar or other airtight container. When you need to upsize a white or yellow cake, measure out the number of ounces you need to get that mix up to 18.25 oz. 2. 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. 3. This Sterilite Cake Saver is one I own and love. It is large enough to cover and seal this cake without touching the sides or top. 4. You can freeze this cake. Here's the best way to do that: Cut it into portions then wrap each slice in 2 layers of plastic wrap, then one layer of aluminum foil. Place the wrapped slices in freezer bags and store in the freezer for up to 2 mos.
Nutrition
Calories: 447kcal | Carbohydrates: 30g | Protein: 5g | Fat: 36g | Saturated Fat: 29g | Cholesterol: 62mg | Sodium: 65mg | Potassium: 237mg | Fiber: 5g | Sugar: 21g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg