THREE DAY COCONUT CAKE
This Three Day Coconut Cake is easy to put together and worth the wait to let it develop all its yummy flavor.
Provided by Barbara
Categories Dessert
Time P3DT2h30m
Number Of Ingredients 4
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.
3 DAY COCONUT CAKE
This cake takes three days to 'marinate', but is so delicious that it is worth waiting for! This is my favorite cake that I make for my own birthday every year!
Provided by Dana Lavelle
Categories Cakes
Number Of Ingredients 5
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!
ULTIMATE COCONUT CAKE
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-layer cake
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
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?
Provided by Mary Hunt
Categories Dessert
Time P3DT45m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 447 kcal, Carbohydrate 30 g, Protein 5 g, Fat 36 g, SaturatedFat 29 g, Cholesterol 62 mg, Sodium 65 mg, Fiber 5 g, Sugar 21 g, ServingSize 1 serving
3 DAY COCONUT CAKE
The best make ahead dessert ever! This old fashioned 3 Day Coconut Cake starts with a cake mix but you'd never know. It's lightly sweet and delicious.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 3 g, Fat 16 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 49 mg, Sodium 47 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
3-DAY COCONUT CAKE
I saw this recipe and can't wait to try it. Posting it here for safekeeping. Do not remove or eat for three days. No peeking! The longer this cake sits in the refrigerator, the better it gets. Store in your refrigerator.
Provided by AngelaTN
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420, Fat 21.5, SaturatedFat 8.8, Cholesterol 17.5, Sodium 322.3, Carbohydrate 54, Fiber 0.4, Sugar 42.3, Protein 4.2
3 DAY SOUR CREAM COCONUT CAKE
Went to visit a friend in Alabama and she had made this cake for me. So easy and good.
Provided by Sharon Hughes
Categories Cakes
Time 1h35m
Number Of Ingredients 5
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
If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it.
Provided by pink cook
Categories Dessert
Time P3DT45m
Yield 12 serving(s)
Number Of Ingredients 5
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.
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
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