3 Day Coconut Cake

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1 box white cake mix (bake as directed, except i used whole eggs instead of egg whites).
2 c sugar
3 pkg frozen coconut (in the freezer section with frozen fruits).
16 oz sour cream
1 pkg whipped topping

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Dana Lavelle Recipe
Well Seasoned
Hickory, NC (pop. 40,010)
Member Since May 2011
Dana's notes for this recipe:
This cake takes three days to 'marinate', but is so delicious that it is worth waiting for! This is my favorite cake that I make for my own birthday every year!
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Bake cake as directed in 8 or 9 inch round pans.
Cool completely.
Cut each cake into two layers. You should now have four layers.
Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
Spread over first layer. Add second layer and repeat until you have iced all four layers.
Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!

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user Stormy Stewart karlyn255 - Jul 1, 2011
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
Magic in the Kitchen
Sweet Tooth
user Lannie Kaul LannieK - Jul 1, 2011
Ive never seen coconut in the freezer section?...
user Vanessa "Nikita" Milare Kitkat777 - Jul 1, 2011
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
Everything Desserts made Easy
user Dana Lavelle DLavelle - Jul 2, 2011
Thanks for sharing this recipe with your groups, Vanessa and Stormy. Lannie, you can use bagged or canned as well, but I have always bought the frozen coconut because it seems fresher without having to grate it yourself.
user Lannie Kaul LannieK - Jul 2, 2011
I dont think we have either of those around where I live, Ive only seen bagges coconut...Ill have to do some checking around:)

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