3 Day Coconut Cake

Dana Lavelle Recipe

By Dana Lavelle DLavelle


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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Cakes

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Jul 1, 2011 - Stormy Stewart shared this recipe with discussion groups: Magic in the Kitchen Sweet Tooth
Lannie Kaul LannieK
Jul 1, 2011
Ive never seen coconut in the freezer section?...
Jul 1, 2011 - Vanessa "Nikita" Milare shared this recipe with discussion groups: Everything Desserts made Easy JUST CAKES TRIED & TRUE RECIPES
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.
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:)
Jul 21, 2011 - Karla Everett shared this recipe with discussion group: COCONUT LOVERS UNITE
Glenda Moore bakingluv
Sep 2, 2011
My Mother in law has this recipe and it is delish Her sister in law loved her own coconut cake but she liked this better
Kathy Murphy Doodle889
Jul 24, 2012
I would like to know the size of the whipped topping. I'm afraid that if I don't the the right one it will not taste the same.
Pam Taylor-MacKenzie mackamum
Jan 28, 2013
I am interested in trying your recipe BUT...I have never heard of frozen coconut before. Can I just freeze the shredded coconut? I can't get frozen coconut here in Australia. I can get regular packaged coconut that is shredded some sweeted some not and fresh coconuts...should I grade one of those and freeze it? The fres wouldn't be sweetened at all.
Betty Tucker Factf1nder
Aug 11, 2013
Is the 2CSugar regular granulated or Powdered for the Icing?
Amanda Adams aeadams1215
Apr 19, 2014
For years my husband has talked about his grandmothers coconut cake and unfortunately she died before we met and no one had the recipe. I hunted and found this recipe and made it and OH it was it :) He couldn't be more happy! Thanks!
debra mccray deb1st
Apr 15, 2015
I've made this recipe many times and it is delicious! The 3 days to marinate is important! I've always used frozen coconut and it is usually in the frozen fruit section of the grocery store. I've always been able to find it in the super walmart. Use regular granulated sugar. I've never used the filling as the frosting also. Usually I just do 1 c of sugar, 1 c of sour cream, 1 12oz pack of frozen coconut and 1/2 c of whipped topping for the filling, and then use the rest of the whip topping as the frosting for the cake.Usually a 12oz tub of the whipped topping is enough. I don't put coconut on the outside. The cake is so very rich - you will not notice! I made this cake for a party and it was gone within 15 minutes after cutting it. If you do have any left over - refrigerate it! I usually put it in a sealed cake holder in the fridge for the 3 days.