3 Day Sour Cream Coconut Cake Food

3 DAY COCONUT CAKE

Steps:

• 1. Bake cake as directed in 8 or 9 inch round pans.
• 2. Cool completely.
• 3. Cut each cake into two layers. You should now have four layers.
• 4. Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
• 5. Spread over first layer. Add second layer and repeat until you have iced all four layers.
• 6. Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
• 7. Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!

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.

COCONUT SOUR CREAM CAKE

Steps:

• Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
• To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
• Refrigerate from 1 to 3 days before serving.

THREE DAY COCONUT CAKE

Steps:

• Mix thawed coconut, sour cream and sugar.
• Let set in fridge for 2 hours.
• Prepare cake mix recipe as directed on back of box.
• Pour into 3 round cake pans and bake according to directions.
• After cake has cooled, ice with coconut mixture between layers and on top and sides.
• Press and smush the coconut mixture all over the top and sides. Cover with plastic wrap and then foil, and store in the refrigerator for three days.
• If desired, press sweetened coconut all over the top and sides or coconut cake before serving.
• Cut and eat on the third day.

9 X 13 SOUR CREAM COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix with eggs and oil; add sour cream and cream of coconut and stir.
• Pour into a greased 13 x 9 inch baking dish.
• Bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake.
• Cream softened cream cheese and sugar. Add milk and vanilla and stir until creamy.
• Frost cooled cake. Sprinkle with coconut push lightly so that it sticks to the frosting.

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.

SOUR CREAM COCONUT CAKE RECIPE

Steps:

• Prepare the frosting first.
• Place the thawed coconut in a large mixing bowl.
• Add the sour cream.
• Add the sugar.
• Mix everything together until fully combined.
• Cover the bowl. Refrigerate overnight.
• Next day: Prepare cake layers according to package directions.
• Let cake layers completely cool before assembling the cake.
• When ready, remove frosting from refrigerator and stir well once again.
• Assemble your cake, adding frosting between layers and on top, but not on sides.
• Place assembled cake in a covered cake plate that is air tight.
• Refrigerate the cake for four days before serving.
• Enjoy!

EASY SOUR CREAM COCONUT CAKE

Steps:

• Mix together all ingredients except coconut with mixer. Fold in coconut with spoon. Spray a 9 x 13 baking pan with cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.

3 DAY SOUR CREAM COCONUT CAKE

Steps:

• 1. Bake cake mix according to box directions. Leave in baking dish. Cool until cake is completely cooled. Mix cool whip and sour cream. Add sugar slowly to cool whip and sour cream mixture. Pour over cooled cake and then sprinkle with shredded coconut. Let sit in fridge for 3 days.

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 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!

COCONUT SOUR CREAM CAKE

Steps:

• Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.
• Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).
• Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.
• Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!
• Enjoy this very moist cake!

FOUR DAY COCONUT CAKE

Steps:

• In a large mixer bowl combine the sour cream sugar and coconut.
• Transfer to a tightly covered container and place in fridge.
• I use a flat square so that I can divide evenly later.
• Refrigerate 24 hours.
• Bake your cake mix according to package directions.
• Bake in two 9 inch size pans.
• Cool the cake when done, remove from pans to cooling rack.
• Then chill layers completely in fridge.
• Split each layer, so now you have four layers.
• Divide filling into five parts.
• Do this by scoring the top evenly with a knife while still in your container.
• Place each portion of filling between each layer.
• The fifth portion frost top and sides of cake.
• Store tightly covered in fridge for 2 to 3 days before serving.
• Cut and serve.