Best 3 Day Sour Cream Coconut Cake Recipes

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 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.

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.

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.

SOUR CREAM COCONUT CAKE

Steps:

• 1. I have successfully revised the original recipe over the years by adding the frosting as the middle filling of this six-layer cake and increasing the amount of frosting considerably. The original recipe suggest using the 1, 2, 3 day approach (day 1: prepare filling; refrigerate/day 2: prepare cake/day 3: assemble cake). While this isn't entirely necessary, it is important to prepare at least the filling one day before baking the cake so the flavors of the coconut, sugar and sour cream can unify.
• 2. Mix sugar, sour cream and coconut together; refrigerate overnight. Next day, bake cake according to package directions in two 8 inch round cake pans. After cake is completely cooled, split layers, making six layers. Reserve 1 ½ cups sour cream, sugar and coconut which will be combined to make the mixture/filling for frosting (see below). Divide remaining mixture/filling generously between all the layers EXCEPT the middle layer when joining the two cakes together. Here is where you will use the frosting and then proceed to use the filling to complete the layering of the cake. Sorry I don't have pictures to explain this better.
• 3. FROSTING for middle layer, top and sides of cake: combine the 1 ½ cup sour cream, sugar and coconut mixture/filling with the Cool Whip. You will use almost the entire 16 ounce container but start by reserving the 1 cup (for another use) as you don't want the frosting to be too soft or fluid. The consistency of the frosting should be a little stiff. You can adjust as needed by adding more or less Cool Whip. The original recipe only called for an 8 oz container (don't think they make the 8 oz size anymore) but I think the added frosting adds to the beauty of the cake.
• 4. This cake MUST be kept in the refrigerator in an air-tight container (e.g. Tupperware). It is BEST if stored in the fridge for THREE days before serving so the cake can soak up the filling and the frosting. It is an extremely moist cake. For the holidays, you can even sprinkle coconut on top. Caution: you will want to serve in smaller portions (16 slices) as it is very rich and you don't want to waste a morsel!

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 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.