4 Day Refrigerated Coconut Cake Recipes

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COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

VERY MOIST!!! Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. A true winner for flavor and moistness. My granddaughter requested a coconut cake for her birthday. I remembered that this was the popular recipe my mother used in the 1960s for her coconut cake. To get the best flavor it is required to let the cake "mellow" in the refrigerator at least a day before cutting and the longer, the better it gets. Therefore, patience is required. It has been known to be called "The 3 Day Coconut Cake". May be kept refrigerated up to one week. I normally use 2 square 8x8 cake pans for prettier slices and trim the brown off of the outer cake edges after cooling. Makes a great presentation for a birthday cake celebration. Time stated for recipe does not include refrigeration time.

Provided by Seasoned Cook

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (18 ounce) yellow butter recipe cake mix (Duncan Hines)
1/2 cup butter (use real butter)
3 eggs
2/3 cup water
1 (16 ounce) carton sour cream
1 (12 ounce) frozen coconut (thawed)
1 cup sugar
1 (8 ounce) Cool Whip
1/2 cup coconut flakes (sprinkling on top)

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



Four Day Coconut Cake image

Make and share this Four Day Coconut Cake recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box French vanilla cake mix
3 eggs (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)
1 1/2 cups white sugar
6 1/2 cups flaked coconut
2 cups sour cream

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.

Nutrition Facts : Calories 624.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 70.6, Sodium 420.4, Carbohydrate 79, Fiber 2.2, Sugar 60.9, Protein 6

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

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

COCONUT REFRIGERATOR CAKE



Coconut Refrigerator Cake image

Make and share this Coconut Refrigerator Cake recipe from Food.com.

Provided by ngdarlen

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box 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)
1 (14 ounce) can Eagle Brand Condensed Milk
1 (8 1/2 ounce) can Coco Lopez (cream of coconut)
coconut
1 (9 ounce) carton Cool Whip

Steps:

  • bake cake according to directions in 9/13 pan.
  • poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
  • frost with cool whip and top with coconut.
  • must be kept in refrigerator.
  • might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

THE MOISTEST COCONUT CAKE



THE MOISTEST COCONUT CAKE image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Quick & Easy

Yield 16

Number Of Ingredients 8

One store-bought layer cake mix that makes 2 layers in butter flavor - a pudding version of the butter cake is even better.
Eggs according to the package directions
Water according to the package directions
Butter according to the package directions
12 oz frozen coconut
16 oz sour cream - fat free works fine if desired
16 oz Non-dairy whipped topping (I prefer the original Cool Whip, but the fat free will work fine)
1.5 c sugar

Steps:

  • Combine the ingredients needed for the cake mix (water, eggs, and butter). Bake the cake according to directions Cool cake on a wire rack Split each layer of cake once horizontally. This can easily be done by placing on a plate and splitting using a bread knife or using toothpicks to prepare a guide for splitting and using thread, fishing line, or waxed dental floss (unflavored) Combine sugar, coconut, and sour cream into a bowl and stir until mixed well. Take 1/3 of this mixture and place it in the middle of one of the split layers. Repeat this will the other layer. Mix the remaining 1/3 of the mixture with the non-dairy whipped topic and use this as the frosting. Place one of the filled layers on a plate or other cake server that can be covered and stored in the refrigerator. Place ~ 1/4 of the frosting on top of this layer. Place the second layer on top of the frosting. Use remaining frosting to cover the top and sides of the cake. Once all frosting is complete, cover with plactic wrap or other cake cover and place in the refrigerator - 3 days is best for maximum moisture and flavor, but it is really good if you just cannot wait. Remember that the cake has sour cream in it, so refrigeration is necessary.

4 DAY REFRIGERATED COCONUT CAKE



4 Day Refrigerated Coconut Cake image

This is an ideal cake to take to a church or family reunion or any type of gathering. You need to make it four days in advance so it has time to "marry" so don't cheat. LOL ***I have also made this with chocolate layers rather than yellow and it's good either way. I'll bet it's also good with red velvet cake layers, too. It's...

Provided by Bea L.

Categories     Cakes

Number Of Ingredients 5

1 box duncan hines yellow butter cake mix
ICING:
16 oz sour cream
2 c sugar
18 oz frozen coconut***

Steps:

  • 1. DAY ONE: Remove frozen coconut from freezer and lay out on counter so it can slowly thaw. I do this first thing in the morning. Later in the afternoon mix the sour cream and sugar really well. Add in the coconut and combine well. Cover and let stand in refrigerator overnight.
  • 2. DAY TWO: Prepare and bake two round cake layers as per box directions. Completely cool layers then cut each layer into half by using dental floss or a bread knife, making four layers. Generously ice between each layer then top and sides of cake. The icing normally doesn't stick to the sides but if you'll keep spooning the icing that puddles in the bottom of the cake plate, some will end up staying on the sides. You can also poke holes in the layers if you want. I do this sometimes but not always. Cover in an airtight cake plate and refrigerate.
  • 3. DAY THREE: Don't you dare cut this cake! I'm watching you!!!
  • 4. DAY FOUR: Enjoy this wonderful and refreshing cake but keep refrigerated. ~~~smiles~~~
  • 5. * It just gets better the older it is. Please try it with chocolate or red velvet layers, too.
  • 6. ***FROZEN COCONUT CAN BE FOUND IN THE FREEZER SECTION IN MOST MAJOR GROCERY STORES AND WALMART.

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Top Asked Questions

How do you make refrigerated coconut cake 2?
Remove frozen coconut from freezer and lay out on counter so it can slowly thaw. I do this first thing in the morning. Later in the afternoon mix the sour cream and sugar really well. Add in the coconut and combine well. Cover and let stand in refrigerator overnight. Prepare and bake two round cake layers as per box directions.
How long does a sour cream coconut cake last in the refrigerator?
Spread the whipped topping and sour cream mixture over top and on sides of coconut cake. Keep the coconut cake in an airtight container and store it in the refrigerator. This cake keeps well in the refrigerator in an airtight container for 3 to 4 days.
How to make sour cream frosting for coconut cake?
Reserve 1 cup sour cream mixture for the frosting and set aside. Spread the remaining sour cream mixture between the two cake layers. Combine the reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread the whipped topping and sour cream mixture over top and on sides of coconut cake.
How long does it take to chill coconut frosting?
Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes.

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