Do I have to wait 3 days for coconut cake?

If you have more willpower 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 deliciousness 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 take at least 8-10 hours and let it chill overnight. Either way, it's quite simply incredible!

Easy Coconut Cake

Description

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!

Ingredients

Units Scale

For the cake:

1 box of white or yellow cake mix (I prefer Pillsbury)
3 eggs
1/2 cup oil
1 cup water
8 ounces sour cream
1 (3.4 oz) box of instant vanilla pudding mix
1/2 cup all-purpose flour

For the filling & frosting:

2 (6 oz each) packages of frozen coconut, thawed (SEE MY NOTE IN THE POST ABOUT THIS PRODUCT)
16 oz. sour cream
2 cups sugar
16 oz. frozen whipped topping, thawed
1 (7 oz) bag flaked coconut

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Instructions

Preheat oven to 325°F.
Prepare cake pans with non-stick baking spray or homemade goop.
Mix the cake mix, eggs, oil water, sour cream, pudding, and flour until well combined in a large mixing bowl.
Divide between two or three prepared 8-inch pans.*
Bake for 35-45 minutes or until a toothpick in the center comes out clean.
Cool and torte (split) the layers.
While the cake cools, mix the frozen coconut with the sour cream and sugar. Save 1/2 cup of this mixture for later.
Place the first layer of cake on a cake board with the cut-side up. Cover and soak it with the sour cream mixture.
Repeat with all except the last layer. Lay it on top with the cut-side down – do not soak with filling.
Mix the reserved sour cream mixture with the tub of Cool Whip.
Spread on the top and sides of the cake.
Cover with flaked coconut.
Refrigerate for 3 days in an airtight container for best results. Or be like me and Mrs. Sharon and eat the same day or next day.

*Mrs. Sharon bakes in three 8-inch pans, then tortes (splits) each of those layers so her cake is actually 6 layers. As you can see – mine is only three because I don’t like handling super thin layers. They always break on me. Another option is to divide between two 8-inch pans and torte those for a total of 4 layers.

Equipment

Bosch Mixer

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Mixing Bowls

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Round Pans

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Notes

Mrs. Sharon’s exact original instructions:

“Mix the cake mix according to the directions on the box (I don’t do this – I use a doctored cake mix recipe). Bake in three layers and cool; split into six layers (I don’t do this – I bake in two pans and split those). Mix two packages of frozen coconut with the sour cream and sugar. Set aside 1/4 cup of this for later use. Spread the rest between the layers. Now mix the 1/4 cup mixture with the whipped topping; spread on top and sides of the cake. Decorate the outside of the cake with the flaked coconut. Refrigerate for 3 days in an airtight container before cutting…. I never do this. I usually cut it the same day it is made. However, it is more moist if you let it set.”

Prep Time: 30
Rest Time: 8 hours to 3 days
Cook Time: 30
Category: Dessert
Method: Baking
Cuisine: American