She gave me a copy of the newspaper clipping with the recipe. It's called 3 Day Coconut cake, not because it takes 3 day to make it, but because it sits in the refrigerator for 3 days to soak in all the yummy goodness.
It is the moistest cake you will ever eat. IT. IS. DELICIOUS!!
Here are the ingredients you will need...
- 1 package white cake mix and all the ingredients the package calls for (my box mix called for oil, egg whites and water)
- 16 ounces sour cream
- 10-12 ounce bag of sweetened coconut flakes
- 1 cup granulated sugar
- 1 1/2 cups Cool Whip
The day before you will be making the cake, you will mix the coconut, sour cream and the granulated sugar. Blend together, cover and refrigerate over night.
Pour batter into 2 greased round (8 or 9 inch) cake pans.
Bake according to package.
Cool on wire rack.
Now take 1 cup of the coconut mixture you made the day before and set it aside. I left one cup in the larger bowl. You will be adding the Cool Whip to that later for the frosting.
With a serrated knife, cut each layer of the cake in half horizontally.
You will have 4 thinner layers.
Take the coconut mixture (not the 1 cup we're using for the frosting), divide it and spread it on each layer, stacking as you go.
Coconut between all the layers, all stacked up.
Take the 1 cup of the coconut mixture and add 1 1/2 cups Cool Whip.
Mix together and frost cake as you normally would.
This next step will absolutely be the hardest part. You need to cover the cake and...
REFRIGERATE FOR 3 DAYS.
This is what makes it extremely moist and yummy, so no cheating. It will be difficult, but leave it in there the full 3 days!!
You will not be disappointed.
Enjoy!!
If you make this, stop back here and let us know how good it was or if you've made this yourself, let us know too!!
~Karen~
Our family has been making this cake for years! The only difference is we use frozen coconut. It's not sweetened, and its very finely grated.
ReplyDeleteYours looks great!
Hi There, I also know this recipe very well!!!The only difference is my recipe has a coconut simple syrup that gets poured over the cake as soon as it comes out of the oven!! It then gets wrapped up and left in the fridge for an hour before you start the decorating!!!It is also left as 2 layers!!!
ReplyDeleteHave a happy weekend!!!
Love
AMarie
Wow! Looks very inviting - how do you keep your hand off it for 3 days!!
ReplyDeleteGiving away gorgeous statement necklace on blog: http://fashionsansfortune.blogspot.com.au/
Thanks for the post. I´m eager to try this recipe. The cake looks delicious.
ReplyDeleteThis is my favorite cake! A co-worker made it a few years ago and It's been my favorite ever since!!
ReplyDeleteKaren,
ReplyDeleteI cannot wait to try this! Will have to get the ingredients tomorrow when I shop. I will let you know how it comes out! Yours looks delicious!
Thanks for posting,
Linda
mysewwhatblog
This is AWESOME!!! Putting Mom's Day Dinner together for the ladies in my life and my mother's very fav is coconut cake. I have not ever seen this recipe and this is going on the menu NOW. Thanks for sharing! I'll definitely stop back to let you know what we think!
ReplyDeleteThis looks delightful! I wonder if you could add pineapple to the filling? Kind of like an ambrosia. No matter, it sounds yummy!
ReplyDeleteThanks for the recipe. I tried a cake like this in a restaurant a while back and have been looking for the recipe.
ReplyDeleteI would love a printable version of this cake, it looks amazing!
ReplyDeleteI've made a version of this cake and I love it! coconut is one of my weaknesses so it doesn't get made very often.
ReplyDeleteThis cake is awesome. I make it for our extended family at Easter time. Yum!
ReplyDeleteWow, sounds amazing! And based on the comments, popular! Thanks for sharing.
ReplyDeleteLook yummy! I will have to give this a try. Maybe for mothers day brunch!
ReplyDeleteMy mother made a version of this cake. Of course, she made the cake from scratch. She used fresh frozen coconut--and it was served the same day. I'm thinking the coconut, sugar, sour cream, granulated sugar-overnight in fridge--accomplishes getting the coconut closer to fresh-frozen.
ReplyDeleteIt was a wonderful cake. This recipe puts the cake nearer my reach.
Looks like a really good cake. Has anyone made it with real whipped cream?
ReplyDeleteThree days??? No way...I would have to.
ReplyDeleteLovely work, Karen! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers
ReplyDeleteOh wow, this looks so delicious! Pinned to my dessert board so I can definitely try this recipe.
ReplyDeleteI want to try this. It looks yummy!
ReplyDeleteThank you for making this recipe easy to understand. Your pics are fantastic. I'm doing this for my family for Christmas, I hope it's a smash hit like yours!
ReplyDelete