3 Day Cake Food

3 MILK CAKE OR TRES LECHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. Gradually beat in sugar until mixture holds soft peaks. Beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.
• Bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. Let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
• Whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. Pour half the 3-milk mixture into a pan deeper and longer than the cake. Lay the cake into the milk mixture. Use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
• Beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over the cake.

3 DAY SOUR CREAM COCONUT CAKE

Steps:

• Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
• Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
• Spread the coconut mixture as filling between the layers, reserving a cup.
• Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
• Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.

3-DAY COCONUT CAKE

Steps:

• The night before you make this cake, blend together the sour cream, coconut and sugar.
• Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
• The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
• Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
• Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture 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 and place in the refrigerator.
• Do NOT remove or eat for 3 days.

3 DAY CAKE

Steps:

• Prepare cake mix as directed using the 3 eggs, 1 1/4 cup of water and 1/2 cup of butter, then pour into 8" or 9" pans. **depending on what brand of cake mix you buy the amount of eggs, butter, water may be different - just use the ingredients listed on your box of yellow cake and omit any of mine that aren't needed. I used Betty Crocker butter recipe yellow, but it doesn't not matter which one you use**.
• Meanwhile, mix together the sugar, coconut and sour cream.
• Set aside 1 cup of the coconut mixture.
• After the cake has cooled split the layers using a serrated knike, so you have 4 layers.
• On a covered cake dish begin layering the cake with the coconut mixture, leave the top layer unfrosted.
• Take the remaining cup of coconut mixture and mix with the cool whip.
• Frost the top and the sides of the cake.
• Cover the cake and refrigerate for 3 days before serving.
• LOVE IT!

3 DAY COCONUT CAKE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease with shortening, then dust with flour 2 8" round cake pans.
• In the bowl of a stand mixer, add the cake mix, milk, eggs and vegetable oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
• Divide the batter equally between the two prepared cake pans.
• Bake for 25-27 minutes or until the center of the cake bounces back when you touch it.
• Allow the cakes to cool for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
• While the cakes are cooling, prepare the filling. In a medium bowl, combine the sour cream, sugar and thawed coconut. Mix well. Place this into the refrigerator until you are ready to assemble the cake.
• To assemble the cake, cut each cake into two layers. You should now have four layers.
• Place one cake layer down on a cake plate, cut side up.
• Scoop 1/2-2/3 cup of the coconut filling into the center of the cake. Spread to the edges carefully so that it does not run over.
• Place another cake layer on top and then spread another 1/2-2/3 cup filling on top.
• Repeat with another cake layer and more filling.
• Then place the last cake layer on top.
• In a bowl, fold together any remaining sour cream filling (we had about 1/2 cup left over) with the 8 ounces of Cool Whip.
• Use this Cool Whip mixture to frost the outside and top of the cake.
• Store in the refrigerator for 3 days before serving. This allows the cake to develop the best flavor.