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,