3 Day Coconut Cake
Experience the ultimate dessert indulgence with this 3-Day Coconut Cake—a showstopping masterpiece that's well worth the wait! This moist and tender layer cake starts with a simple yellow or white cake mix, enhanced with rich sour cream for unparalleled texture. Between the layers, a dreamy coconut cream filling made with shredded sweetened coconut, sugar, and buttermilk infuses the cake with tropical flavor. Topped with a fluffy whipped topping and a sprinkle of coconut flakes, this cake is a coconut lover’s dream come true. The key to its irresistible taste? A three-day rest in the refrigerator, allowing the flavors to meld into a luscious, melt-in-your-mouth experience. Perfect for holidays, birthdays, or any special occasion, this make-ahead dessert will be the star of the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 box Yellow or white cake mix
- 3 large Eggs
- 0.5 cups Vegetable oil
- 1 cups Water
- 1 cup Sour cream
- 14 ounces Shredded sweetened coconut
- 16 ounces Frozen whipped topping (e.g., Cool Whip), thawed
- 1.5 cups Sugar
- 1 cup Buttermilk
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. Prepare the cake batter by following the instructions on the box mix, using the eggs, vegetable oil, and water listed in the ingredients. To make the cake extra moist, mix in the cup of sour cream. Divide the cake batter evenly among the three prepared cake pans.
3. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
4. While the cakes are cooling, prepare the coconut cream filling. In a medium bowl, combine the shredded sweetened coconut, sugar, and buttermilk. Stir until well mixed. Cover the bowl and refrigerate the mixture until needed.
5. Once the cakes have cooled completely, assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a generous portion of the coconut cream filling evenly over the top of the layer. Repeat with the second cake layer and more filling. Place the third cake layer on top.
6. Spread the thawed whipped topping over the top and sides of the cake, creating a smooth, creamy coating.
7. Sprinkle additional shredded coconut (optional) over the top and sides of the cake for decoration.
8. Cover the cake with plastic wrap or an airtight cake cover, and refrigerate for at least 3 days before serving. This resting time allows the coconut cream filling to soak into the cake layers, making it incredibly moist and flavorful.
9. When ready to serve, slice the cake and enjoy! Keep any leftovers refrigerated.
Nutrition Facts
Calories |
7414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.1 g | 467% | |
| Saturated Fat | 188.2 g | 941% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 1046.2 g | 380% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 797.5 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1173 mg | 90% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
