Three Day Coconut Cake Recipes

3-DAY COCONUT CAKE

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.

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.

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.

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.

ULTIMATE COCONUT CAKE

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.

THREE LAYER COCONUT CAKE

Steps:

• Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
• Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
• Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
• Preheat oven to 350 degrees F (175 degrees C).

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.

INCREDIBLE COCONUT CAKE

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.