Thursday, April 9, 2015

3 Day Coconut Cake and Easter Fun

My favorite cake in the whole world is my mother's recipe for 3 Day Coconut Cake. This moist and delicious cake takes three days to "marinate" in the refrigerator before serving. Some of my family do not love coconut, so I can only serve it for a limited audience, or for my own enjoyment. If you are a lover of coconut, this recipe is for you. It is so very easy and begins with Duncan Hines Golden Butter Recipe Cake Mix.
If you can find BirdsEye Frozen coconut, be sure to use that in the recipe for delicious flavor and consistency. 
I was not with coconut lovers this Easter, so we did not get to have this delicious cake. But it is my special Easter dessert that I usually serve. Through the years I've learned, if they won't eat it, don't make it. These precious children opted for a Publix Easter Egg Cake instead- what we do for the grandkids!

They had so much fun at the Flagler Museum on Palm Beach hunting for eggs.
Then, we had a great Easter lunch after church, with everyone's favorite foods. 

Three Day Coconut Cake 

1 box Duncan Hines Golden Butter Cake Mix and the ingredients on the package
16 ounces sour cream
12 ounces sweetened coconut - frozen if available
1 3/4 cup sugar
8 ounces Cool Whip - no substitutions for this and do not use fat free

The day before I make the cake, I like to mix the sour cream, coconut, and sugar in a medium bowl. I mix it well, cover and refrigerate overnight. 

The next day, I  prep three 9 inch cake pans with Baker's Joy and bake the cake using the directions on the box. 

Cool the cakes in pans for around 10 minutes, and then turn them out onto wire racks to cool. 

When the cakes are completely cool, take half of the coconut mixture and spread it evenly between the three cake layers. Stack the layers as you frost.

Take the other half of the mixture and mix it with the Cool Whip. Cover the top and sides with this mixture.

Cover the cake in a tight cake container, such as Tupperware's cake carrier, and refrigerate for three days - No peeking allowed.

Everyone will want the recipe- except of course, those crazy coconut haters.


  1. I normally don't even like coconut cake but this cake is out of this world incredible! It is worth waiting the 3 days.

  2. I know this may be a really "dumb" question but do you take it out and cut it on the 3rd day or let it sit in the refrigerator for a full 3 days and cut it on the 4th day?