Four Day Coconut Cake – a delicious recipe with vanilla cake, eggs, oil, water, white sugar, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixer bowl combine the sour cream sugar and coconut.
2
Transfer to a tightly covered container and place in fridge.
3
I use a flat square so that I can divide evenly later.
4
Refrigerate 24 hours.
5
Bake your cake mix according to package directions.
6
Bake in two 9 inch size pans.
7
Cool the cake when done, remove from pans to cooling rack.
8
Then chill layers completely in fridge.
9
Split each layer, so now you have four layers.
10
Divide filling into five parts.
11
Do this by scoring the top evenly with a knife while still in your container.
12
Place each portion of filling between each layer.
13
The fifth portion frost top and sides of cake.
14
Store tightly covered in fridge for 2 to 3 days before serving.
15
Cut and serve.
878
kcal
Calories
50
g
Fat
85
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 7 ingredients. The key ingredients include: 1 (18 ounce) box French vanilla cake mix, 3 eggs (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, Four 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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