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    You are in: Home / Recipes / 3 Day Sour Cream Coconut Cake Recipe
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    3 Day Sour Cream Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 45 mins

    72 hrs

    45 mins

    pink cook's Note:

    If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it.

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    Units: US | Metric


    1. 1
      Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
    2. 2
      Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
    3. 3
      Spread the coconut mixture as filling between the layers, reserving a cup.
    4. 4
      Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
    5. 5
      Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.

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    Ratings & Reviews:

    • on June 29, 2014


      This is a wonderfully beautiful and delicious cake that is sure to impress and very easy to make. The hardest thing about making this cake is to let it sit for 3 days in the fridge. The first one I made only made it 24 hours and it was finished within 48 hours and still tasted good. I can't imagine what it would taste like after 3 days. This time I'm making it for company right before we go out of town for a couple of days so it will definitely sit untouched in the fridge until we entertain and eat it after 3 days. I use more coconut than the recipe calls for because I sprinkle it with toasted coconut after it's frosted so have plenty of coconut on hand. This is a coconut lovers dessert and very pretty to serve.

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    Nutritional Facts for 3 Day Sour Cream Coconut Cake

    Serving Size: 1 (138 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 461.0
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 12.7 g
    Cholesterol 13.6 mg
    Sodium 393.3 mg
    Total Carbohydrate 69.2 g
    Dietary Fiber 1.6 g
    Sugars 55.3 g
    Protein 4.5 g

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