Best 4 Day Refrigerated Coconut Cake Recipes
SUPER MOIST 4-DAY REFRIGERATOR CAKE
Moist and easy cake frosted with a light and fluffy coconut frosting.
Provided by Janna/Fit As A Fiddle Life
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease bottom and sides of cake pan with shortening.
- Add cake mix to a mixer. Add egg whites, water, and oil to mixer and blend until combined.
- Divide batter between two 8-inch cake pans. Gently spread to the edge of pan.
- Place on lower rack of oven.
- Bake for 20 minutes. Check and watch for edges of the cake to brown and pull away from sides of the pan. Depending on your pan you may need to add an additional 3-5 minutes to ensure cake is done.
- Run knife along edge of pan to loosen cake. Remove cake and cool on a rack.
- When cake is completely cool, take serated knife and cut each layer in half.
Nutrition Facts : Calories 466 kcal, Carbohydrate 66 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 21 mg, Sodium 383 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
COCONUT REFRIGERATOR CAKE
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
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.
COCONUT SOUR CREAM CAKE
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
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
I found this recipe in the Detroit Free Press in the 1960's and have been making it for birthdays ever since.
Provided by Janet Anthony
Categories Cakes
Number Of Ingredients 4
Steps:
- 1. Prepare the cake mix according to directions on box. Pour into two 9 inch round cake pans. Bake, then let cool overnight. then separate toe layers into four layers.
- 2. For filling: Stir sugar and sour cream together, add coconut and mix thoroughly. Cover tightly and refrigerate overnight.
- 3. The next day,spread filling between layers and on top of cake.Wrap in aluminum foil and keep I the refrigerator for four days before cutting?
THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE
I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.
Provided by Marie Nixon
Categories Dessert
Time 48m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
- Stir the cream of coconut to make sure that is mixed together.
- Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
- Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
- Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
- While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
- Add the whipped topping and beat on low speed until well blended. 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. Invert each layer onto a wire rack, and then invert again so they are right side up.
- While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
- To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
- This cake can be stored in the refrigerator for up to one week.
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