If you love coconut, or even if you don’t, this 3 Day Easy Coconut Cake is quite delicious! It’s moist, creamy, melt-in-your-mouth incredible! And the truth is, I’m not even a big coconut eater, but I love this cake!
When we moved back to my tiny hometown a few years ago, I was tasked with helping at a bake sale for one of our local ministries. Everybody told me I had to get Mrs. Sharon (a lady from our church) to make a coconut cake for the bake sale. I mean they were emphatic – I HAD TO!
So I asked and she made not one, but two of them. I was pretty happy with myself. I was even more happy when they were the first cakes to sell that day! Apparently, her coconut cakes are pretty “famous” in our small town.
The Coconut Cake Recipe
Well, I’m not shy about asking anybody for a recipe and to my delight, she happily passed it along. Of course she acted like it was nothing special and no big deal. But when I finally got around to making one myself, I instantly knew why her coconut cake was all that.
This cake is crazy-good.
And it really is super, duper easy! Now I’m keeping it authentic here and sharing her exact recipe – which is titled 3 Day Easy Coconut Cake. But if I’m being honest, I don’t think I’ve ever let it sit for a whole 3 days. Maybe not even a full 24 hours.
Partly because I’m a procrastinator and partly because it’s just too dang good to wait that long. And really, who’s got time for that? Ha!
However, if you can stand it and have more will power than I do, let it sit for three days. The frosting is made with sugar, sour cream and whipped topping and the cake soaks up all that delicousness every minute you let it chill in the frig.
If you’re reading this thinking you don’t have 3 days or want to wait 3 days to eat it, let me assure you that it’s still a fantastic cake if you’ll just take 8-10 hours and let it chill overnight.
Either way, it’s quite simply, incredible!
Mrs. Sharon bakes in three 8″ pans, then tortes (splits) each of those so her cake is actually 6 layers. As you can see – mine is only three.
I skipped that step because
I’m lazy I think it works just as well without the splitting. And I never do good with super thin layers. I break them. I tear them. It’s just not good.
Oh and one other thing. Ya’ll know I’m a cake-mix girl for the most part. So I was just thrilled to see that this recipe is cake-mix based. I’d have never guessed that in a million years. When I experienced this cake, it just felt like a homemade from-scratch, grandma kind of cake.
Here’s the recipe for you:Print
If you love coconut, or even if you don’t, this 3 Day Easy Coconut Cake is quite delicious! It’s moist, creamy, melt-in-your-mouth incredible!
1 box of white or yellow cake mix (I prefer Pillsbury)
1/2 cup oil
1 cup water
2 (6 oz each) packages of frozen coconut
16 oz. sour cream
2 cups sugar
16 oz. frozen whipped topping
1 (7 oz) bag flaked coconut
These are Mrs. Sharon’s instructions, with my added notes.
Preheat the oven to 325°F. (she bakes according to the box, I bake all cakes at 325°F!)
Mix the cake mix, eggs, oil and water in a medium mixing bowl. Bake in three (3) 8″ pans until a toothpick comes out clean – usually 25-35 mins.
Cool, then split into 6 layers. As mentioned above, I skipped the splitting, but feel free to do that if you wish.
In a separate bowl (while the cakes are cooling), mix together 2 packages of frozen coconut, sour cream, and sugar. Set aside 1/4 cup of this to use later.
Divide the remaining mixture and spread between the 3 (or 6) layers.
Now mix the 1/4 cup mixture into the whipped topping; spread on the tops and sides of the cake. This was a lot of frosting in my opinion, but I’m not sure how you’d cut it down.
Decorate the outside of the cake by covering with flaked coconut.
Refrigerate for 3 days in an airtight container before cutting. I never do this. I usually chill it overnight or at least a few hours. However, the longer it sits, the more moist and delish it will be.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cake, coconut, coconut cake, easy,