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3 Day Easy Coconut Cake

  • Author: Rose
  • Total Time: 1 hour
  • Yield: 24 1x


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)

3 eggs

1/2 cup oil

1 cup water

2 (6 oz each) packages of frozen coconut, thawed

16 oz. sour cream

2 cups sugar

16 oz. frozen whipped topping, thawed

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.

  • Prep Time: 30
  • Cook Time: 30
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cake, coconut, coconut cake, easy,

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