3-Day Coconut Cake

Recipe by AngelaTN
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package white cake mix
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 16
    ounces sour cream
  • 12
    ounces frozen coconut, thawed and drained
  • 1 12
    cups Cool Whip
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DIRECTIONS

  • The night before you make this cake, blend together the sour cream, coconut and sugar.
  • Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.
  • The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
  • Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
  • Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.
  • Mix Cool Whip together with the reserved 1 cup coconut mixture.
  • Frost sides and top of cake with this mixture.
  • Cover the cake and place in the refrigerator.
  • Do NOT remove or eat for 3 days.
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