Bea L. Recipe

4 Day Refrigerated Coconut Cake

By Bea L. BeachChic


Recipe Rating:
Serves:
Many
Cooking Method:
Bake
158 Comments:

Bea's Story

This is an ideal cake to take to a church or family reunion or any type of gathering. You need to make it four days in advance so it has time to "marry" so don't cheat. LOL

***I have also made this with chocolate layers rather than yellow and it's good either way. I'll bet it's also good with red velvet cake layers, too. It's just whatever blows your hair back.***

It's so refreshing and delicious and it's an absolutely beautiful cake. Cut thin slices because it's rather rich.

I've had this recipe for so many years I can't even remember who I got it from.

Ingredients

1 box
duncan hines yellow butter cake mix
ICING:
16 oz
sour cream
2 c
sugar
18 oz
frozen coconut***

Directions Step-By-Step

1
DAY ONE:
Remove frozen coconut from freezer and lay out on counter so it can slowly thaw. I do this first thing in the morning. Later in the afternoon mix the sour cream and sugar really well. Add in the coconut and combine well. Cover and let stand in refrigerator overnight.
2
DAY TWO:
Prepare and bake two round cake layers as per box directions. Completely cool layers then cut each layer into half by using dental floss or a bread knife, making four layers. Generously ice between each layer then top and sides of cake. The icing normally doesn't stick to the sides but if you'll keep spooning the icing that puddles in the bottom of the cake plate, some will end up staying on the sides. You can also poke holes in the layers if you want. I do this sometimes but not always. Cover in an airtight cake plate and refrigerate.
3
DAY THREE:
Don't you dare cut this cake! I'm watching you!!!
4
DAY FOUR:
Enjoy this wonderful and refreshing cake but keep refrigerated. ~~~smiles~~~
5
* It just gets better the older it is.
Please try it with chocolate or red velvet layers, too.
6
***FROZEN COCONUT CAN BE FOUND IN THE FREEZER SECTION IN MOST MAJOR GROCERY STORES AND WALMART.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Member's Choice

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158 Comments

user
Dec 28, 2013 - Bea L. shared a photo of this recipe. View photo
user
Bea L. BeachChic
Sep 29, 2013
Thanks, Lora.
user
Lora DiGs ansky714
Sep 29, 2013
UH....WOW......PINCHD :)
user
Bea L. BeachChic
Jan 19, 2013
Thanks for the tips, Marsha. ~~~smiles~~~
user
marsha cooper marsha63
Jan 19, 2013
I have been making this for years...you will never want to use flaked coconut again. If you mix the sugar with sour cream that is not "refrigerator" cold it is easier to the dissolve sugar...but you don't want it runny. Add coconut while it is still cold but not frozen. This will give you a better consistancy to spread and cling to your cake layers...no running down the sides. I do not split layers and I frost while still slightly warm. I can only wait overnight to eat...it's that good. Thanks for posting this recipe.