Best 5 3 Day Sour Cream Coconut Cake Recipes
Embark on a delightful culinary journey with our comprehensive guide to crafting the perfect 3-day sour cream coconut cake. This delectable dessert is a symphony of flavors and textures, boasting a moist and tender crumb, a creamy and tangy filling, and a heavenly coconut frosting. With careful preparation and a touch of patience, you'll create a masterpiece that will impress your taste buds and leave you craving more. Join us as we unveil the secrets to baking this exceptional cake, providing detailed instructions, helpful tips, and a touch of inspiration to ensure your baking adventure is a resounding success.
Check out the recipes below so you can choose the best recipe for yourself!
SOUR CREAM COCONUT CAKE RECIPE
Super moist coconut cake that takes 5 days to complete, but so worth the wait.
Provided by Steve Gordon
Categories Desserts
Time 50m
Number Of Ingredients 4
Steps:
- Prepare the frosting first.
- Place the thawed coconut in a large mixing bowl.
- Add the sour cream.
- Add the sugar.
- Mix everything together until fully combined.
- Cover the bowl. Refrigerate overnight.
- Next day: Prepare cake layers according to package directions.
- Let cake layers completely cool before assembling the cake.
- When ready, remove frosting from refrigerator and stir well once again.
- Assemble your cake, adding frosting between layers and on top, but not on sides.
- Place assembled cake in a covered cake plate that is air tight.
- Refrigerate the cake for four days before serving.
- Enjoy!
COCONUT SOUR CREAM CAKE
A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.
Provided by Donna West
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 14
Number Of Ingredients 6
Steps:
- Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
- To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
- Refrigerate from 1 to 3 days before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g
COCONUT CREAM CAKE III
This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!
Provided by JPAULEYBUCKNER
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
- In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
- To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.
Nutrition Facts : Calories 573.1 calories, Carbohydrate 66.7 g, Cholesterol 71.5 mg, Fat 32.4 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 384.3 mg, Sugar 46.4 g
3-DAY COCONUT CAKE
I saw this recipe and can't wait to try it. Posting it here for safekeeping. Do not remove or eat for three days. No peeking! The longer this cake sits in the refrigerator, the better it gets. Store in your refrigerator.
Provided by AngelaTN
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- The night before you make this cake, blend together the sour cream, coconut and sugar.
- Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
- The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
- Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
- Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
- Mix Cool Whip together with the reserved 1 cup coconut mixture.
- Frost sides and top of cake with this mixture.
- Cover the cake and place in the refrigerator.
- Do NOT remove or eat for 3 days.
Nutrition Facts : Calories 420, Fat 21.5, SaturatedFat 8.8, Cholesterol 17.5, Sodium 322.3, Carbohydrate 54, Fiber 0.4, Sugar 42.3, Protein 4.2
3 DAY SOUR CREAM COCONUT CAKE
If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it.
Provided by pink cook
Categories Dessert
Time P3DT45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
- Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
- Spread the coconut mixture as filling between the layers, reserving a cup.
- Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
- Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.
Tips:
- For a richer flavor, use full-fat sour cream and coconut milk.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To prevent the cake from sticking to the pan, grease and flour the pans before pouring in the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a smooth frosting, use a hand mixer or stand mixer to beat the butter and cream cheese until light and fluffy.
- Add the powdered sugar and coconut extract and beat until well combined.
- If the frosting is too thick, add a little bit of milk or cream until it reaches the desired consistency.
- Frost the cake and enjoy!
Conclusion:
This 3-day sour cream coconut cake is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, and the frosting is rich and creamy. With a little planning, this cake is easy to make and sure to impress your friends and family.
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