3 Day Sour Cream Coconut Cake
Indulge in the irresistible flavors of a classic Southern dessert with this 3 Day Sour Cream Coconut Cake. This show-stopping treat features layers of moist, fluffy white or yellow cake infused with a luscious sour cream and sweetened coconut filling, creating a perfect balance of tangy and sweet. Topped with a cloud of whipped topping and sprinkled with shredded coconut, this cake is a true crowd-pleaser. The key to its unparalleled flavor is patience—refrigerating the cake for three days allows the creamy coconut mixture to soak into each layer, making it incredibly moist and decadent. Perfect for holidays, celebrations, or any occasion that calls for something special, this make-ahead dessert is sure to impress.
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Recipe Information
Ingredients
- 1 box Prepared white or yellow cake mix
- 3 large Eggs
- 1 cup Vegetable oil
- 1 cup Water
- 2 cups Sour cream
- 2 cups Granulated sugar
- 14 ounces Shredded sweetened coconut
- 12 ounces Whipped topping (such as Cool Whip)
Instructions
Preheat your oven to the temperature specified on the cake mix package (usually 350°F/175°C). Grease and flour two 9-inch round cake pans.
Prepare the cake batter by following the box instructions, using 3 eggs, 1 cup of vegetable oil, and 1 cup of water. Pour the batter evenly into the prepared pans.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a medium bowl, mix the sour cream, granulated sugar, and 12 ounces of shredded sweetened coconut together until well combined.
Once the cakes are completely cool, carefully slice each layer in half horizontally to create a total of 4 layers.
Place one layer of cake on a serving plate. Spread a generous amount of the sour cream and coconut mixture over the top of the layer.
Repeat with the remaining layers, spreading the sour cream and coconut mixture between each layer and on the top of the final layer. Do not spread the mixture on the sides of the cake.
Cover the entire cake with whipped topping, smoothing it over the top and sides of the cake. Sprinkle the remaining 2 ounces of shredded coconut evenly over the top and sides of the cake for garnish.
Wrap the cake tightly with plastic wrap or store in an airtight container. Refrigerate it for 3 days to allow the flavors to meld together.
After 3 days, slice and serve this delectable moist coconut cake. Enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 69.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 130 mg | 3% | |
*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.
