3 Day Coconut Cake
3 Day Coconut Cake is an old-fashioned recipe from the 70s. It's made with a cake mix but you would never know it. It's so simple to prepare, the hardest part is waiting three days to eat it!
Ingredients
- 1 (15.25 ounce) Duncan Hines Butter flavored box cake mix+Ingredients for the cake
- 2 cups of granulated sugar
- 1 (16 ounce) container of sour cream
- 1 (12 ounce) package of flaked sweetened coconut
- 1 (8 ounce) container of Cool Whip
Instructions
- Prepare cake mix according to the package directions, making 2 (8-inch) layers. When cool, split both layers to make four layers.
- Combine sugar, sour cream, and almost the entire bag of coconut (I leave a little back to sprinkle on top of the frosted cake) together and stir until combined. Reserve one cup for the frosting and spread the remainder between the layers of the cake.
- Mix the reserved sour cream mixture with the Cool Whip until combined. Spread on top and sides of cake and dust with the remainder of coconut. Seal the cake in an air tight container (I use a cake carrier) and refrigerate for 3 days before serving.
Tried this recipe?Let us know how it was!