Three Day Coconut Cake – a delicious recipe with Butter, sugar, sour cream, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix according to package direction making two 8 x 9-inch layers.
2
Cook according to box directions.
3
When layers of cake are completely cool, split in half horizontally to make four layers. Try to cut as evenly as possible to avoid being lop-sided. While cake is cooking, combine sugar, sour cream and coconut with the whipped topping and chill.
4
Before putting cake together, reserve one cup of sour cream mixture for sides of cake. Brush off any loose crumbs to keep from getting into the topping. Spread on top of each layer and sides.
5
Seal cake in an air tight container and place in refrigerator.
6
Best and more moist if cake sets for three days before serving.
7
Super simple and sooooo good!!!
804
kcal
Calories
42
g
Fat
111
g
Carbs
4
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 5 ingredients. The key ingredients include: 1 box Duncan Hines Butter Cake Mix, 1 3/4 c. sugar, 16 oz. sour cream, 7 oz. Baker's flaked coconut, and more.
Yes, Three 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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