3 Day Sour Cream Coconut Cake Recipes

SOUR CREAM COCONUT CAKE RECIPE

Sour Cream Coconut Cake Recipe image

Super moist coconut cake that takes 5 days to complete, but so worth the wait.

Provided by Steve Gordon

Time 50m

Number Of Ingredients 4

Ingredients

2 pkgs, 12 oz Frozen Coconut, thawed
2 cups Sour Cream
2 cups Granulated Sugar
1 box Yellow or White Cake Mix (with needed ingredients to make the layers)

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!

COCONUT SOUR CREAM CAKE

Coconut Sour Cream Cake image

A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.

Provided by Donna West

Categories Desserts Cakes Cake Mix Cake Recipes White Cake

Time 45m

Yield 14

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 ¾ cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

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.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g

COCONUT CREAM CAKE III

Coconut Cream Cake III image

This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!

Provided by JPAULEYBUCKNER

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package yellow cake mix with pudding
½ cup white sugar
⅔ cup vegetable oil
4 eggs
1 cup sour cream
1 (10 ounce) package flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon almond extract
½ cup sliced almonds

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 66.7 g, Cholesterol 71.5 mg, Fat 32.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 384.3 mg, Sugar 46.4 g

3-DAY COCONUT CAKE

3-Day Coconut Cake image

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

Ingredients

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
16 ounces sour cream
12 ounces frozen coconut, thawed and drained
1 1/2 cups Cool Whip
1 cup granulated sugar

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