3-Day Coconut Cake – a delicious recipe with white cake, egg whites, oil, water, sour cream, frozen coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The night before you make this cake, blend together the sour cream, coconut and sugar.
2
Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
3
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.
4
Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
5
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.
6
Mix Cool Whip together with the reserved 1 cup coconut mixture.
7
Frost sides and top of cake with this mixture.
8
Cover the cake and place in the refrigerator.
9
Do NOT remove or eat for 3 days.
696
kcal
Calories
49
g
Fat
56
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 ounce) package white cake mix, 3 egg whites (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.
Yes, 3-Day Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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