3 Day Coconut Cake

One of the few things (and I mean few things) I miss about working full time, is the amazing “food days” we would have at the office.  I was fortunate to work with a lot of women who loved to cook.  Almost every month we would have a “food day” where everyone would bring in something to share.  We would all try each other’s dishes and exchange recipes.  Sometimes people would bring in things they had been making for years.  Sometimes we would try out new recipes.  Everything was always delicious!

On one of these famous food days, my co-worker, Ms. Angie Howard, brought in her famous 3 Day Coconut Cake.  She had been making this cake for years and it was one of her family’s favorites.  I took one bite and immediately knew this was not your average coconut cake.  It was hands down the best coconut cake I had ever eaten.  I asked her for the recipe and she was kind enough to share it with me.

I started making this cake for holidays and family get-togethers.  My dad even requested it for his birthday a couple of times.  It was a huge hit with my family!  It has become my favorite cake to make (and eat).  Ms. Angie has graciously allowed me to share her recipe with all of you today.  I know it will become a family favorite for you too!

How To Make It

Don’t let the name fool you.  This cake does NOT take 3 days to make.  But you have to let it sit in your fridge for 3 days.  It becomes extremely moist and delicious as it sits in the fridge.  What makes this recipe different from all the other coconut cake recipes is the frozen coconut!  These are fresh flakes of coconut, not the dried out, super sweet flakes you find in the baking aisle.  You have to find these in the frozen section.

Here’s what you’ll need to make this cake:

Two 9-inch Cake Pans (these are great!)

Cake Plate With Cover (I love this one.)

Butter Cake Mix (I use this one.)

Sour Cream

Frozen Coconut (this is what you need.)

Powdered Sugar

Whipped Topping

Eggs

Butter

Once you’ve made this recipe, you will never go back to regular old coconut cake.  I promise you.  Go make it now!  Then, while your mouth is still stuffed with pillowy-soft coconut heaven, leave me a comment to let me know what you think.

This post contains affiliate links which means I may receive a commission if you purchase the items. I only recommend products I use and love.

Yields8 Servings

 1 box Butter Cake Mix
 16 oz Sour Cream
 16 oz Powdered Sugar
 12 oz Frozen Coconut
 16 oz Whipped Topping (Cool Whip)
  cup Butter (Softened)
 1 cup Water
 3 Eggs

1

Preheat oven to 350F or 325F for dark or nonstick pan.

2

Prepare batter according to directions on box. Pour into two, greased 9 inch cake pans. Bake 25-30 min.

3

Remove cakes from oven and allow them to cool completely before removing from pan.

4

With a serrated knife, cut cakes horizontally to create four layers.

5

In a large mixing bowl, mix the sour cream, frozen coconut (thawed), powdered sugar, and whipped topping until well blended.

6

Generously spread frosting between all four layers, top, and sides of cake.

7

Cover cake and allow it to sit in the fridge for 3 days before serving.

Ingredients

 1 box Butter Cake Mix
 16 oz Sour Cream
 16 oz Powdered Sugar
 12 oz Frozen Coconut
 16 oz Whipped Topping (Cool Whip)
  cup Butter (Softened)
 1 cup Water
 3 Eggs

Directions

1

Preheat oven to 350F or 325F for dark or nonstick pan.

2

Prepare batter according to directions on box. Pour into two, greased 9 inch cake pans. Bake 25-30 min.

3

Remove cakes from oven and allow them to cool completely before removing from pan.

4

With a serrated knife, cut cakes horizontally to create four layers.

5

In a large mixing bowl, mix the sour cream, frozen coconut (thawed), powdered sugar, and whipped topping until well blended.

6

Generously spread frosting between all four layers, top, and sides of cake.

7

Cover cake and allow it to sit in the fridge for 3 days before serving.

3 Day Coconut Cake

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