Enjoy! There’s something so magical about listening to Christmas carols while baking in the kitchen. Spread Lemon Filling between layers. 3. The rich coconut filling and frosting are what makes the cake so delicious, and it is unbelievably easy to make with a cake mix. On one of these famous food days, my co-worker, Ms. Angie Howard, brought in her famous 3 Day Coconut Cake. My four-ingredient coconut cake isn’t a light and fluffy sponge, or particularly sweet. There are only a few simple ingredients – cake mix, sugar, sour cream, coconut, and cool whip. Reply. Recipe is adapted from a WRAL TV recipe submitted by Elizabeth Gardner. uses a boxed mix to start....easy moist and great... Total Carbohydrate This layer cake is a coconut lover’s dream. 26 %, (18 ounce) box French vanilla cake mix, cup oil (or as called for by your cake mix). The hardest thing about making this cake is to let it sit for 3 days in the fridge. Sprinkle the reserved coconut decoratively on the top of the cake. Frost the top and sides of the cake with the mixture. Store tightly covered in fridge for 2 to 3 days before serving. Cool. Ingredients: 1 box yellow cake mix; 3 eggs; 1 stick butter or margarine; 3/4 water; 16oz sour cream; 12oz frozen coconut, thawed and drained; 1.5 cups whipped topping; 1 cup sugar The next day, prepare the cake mix according to package directions for two 8 or 9-inch round cake … I took one bite and immediately knew this was not your average coconut cake. March 16, 2019 March 16, 2019. Then get out your pressure cooker! Three Day Coconut Cake . Store your leftover coconut cake at room temperature in an airtight container or wrapped with plastic. Ingredients 1 cup sugar 1/4 cup cornstarch 4 egg yolks, lightly beaten 2 teaspoons grated lemon rind 1/3 cup fresh lemon juice 2 tablespoons butter Several of the recipes that we’ve seen for this cake call for whipped topping to be included in the icing but this version features frozen fresh coconut, sour cream and sugar. If kept in an air-tight container in the fridge, this cake will stay fresh for several days. Transfer to a tightly covered container and place in fridge. Scale 1x 2x 3x Ingredients. Fill each layer with coconut mixture. Bake your cake mix according to package directions. Bake it in two round 9 inch pans, then let cool completely. Cool. It's called 3 Day Coconut cake, not because it takes 3 day to make it, but because it sits in the refrigerator for 3 days to soak in all the yummy goodness. pkgs. Four Day Coconut Cake recipe: Try this Four Day Coconut Cake recipe, or contribute your own. Pour liquid over cake. In a large mixer bowl combine the sour cream sugar and coconut. Pour remaining over top and sides of cake. From cinnamon rolls and casseroles for breakfast to the main course and side dishes, we’ve found […]. When storing your cake at room temperature, it’s best to leave it un-sliced until you’re ready to eat a piece so it doesn’t dry out. 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an 4 eggs. You need to make it four days in advance so it has time to "marry" so don't cheat. The filling takes longer than 12 to 15 minutes to thicken up enough we always end up leaving it on there awhile longer. Fill hand with coconut and press gently into sides of cake. 8 ounces Cool Whip - no substitutions for this and do not use fat free. an ideal cake to take to a church or family reunion or any type of gathering. Spread each cake layer, top and sides with coconut frosting (use a thin layer of frosting between each layer). Top with whipped topping and sprinkle with coconut… Turn baked cake out and cool for 1/2 hour. … Cut the cake layers horizontally to make 4 layers. Cold. 1-2-3-4 Cake with Coconut Sour Cream Filling. Add sugar and continue to cream well for 6 to 8 minutes. Coconut cake is a southern tradition (just like this Hummingbird Cake!) 12 ounces sweetened coconut - frozen if available. It's moist, delicious, and perfect for any occasion. IT. Prepare cake according to directions on box (use milk instead of water). You need to make it four days in advance so it has time to "marry" so don't cheat. Easy and oh-so-good, you’ll secure your invite to all future holiday parties with these holiday recipes. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Ingredients. 2 c. sour cream. 1 pkg. If you are not a coconut fan, then it is probably best to give this cake a miss because that is what it is going to taste like. 2 cups granulated sugar. How To Make Coconut Cake. Coconut Cake – homemade coconut cake with creamy coconut milk, brushed with coconut syrup to keep it extra moist, and topped with vanilla bean buttercream frosting. 3 cups self-rising flour, … Grease & flour 3 (9 inch) cake pans (You will only use 2 for this cake). While cake is baking, blend together cream of coconut and condensed milk. Fill each layer with coconut mix. The next day, prepare the cake and bake in 2 layers. To add the coconut flakes or shredded coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Combine sour cream, sugar and frozen coconut. Repeat until desired amount of coconut … With the mixer on … 16 ounces sour cream. Pillsbury Plus white cake mix. 2-3 drops coconut essence 4 free-range eggs. Coconut cake is an Easter and holiday favorite, but delicious any time. Apply frosting to entire cake. When done, let cool completely and take dental floss or fishing line and split the layers in half. Posted to Bakery-Shoppe Digest V1 #405 by patsy on Nov 21, 1997 Invert cakes onto cooling racks. How to Store Leftover Coconut Cake. as called for on the package) 2 cups granulated sugar. Put the 2 pkgs.of frozen coconut in a seperate bowls and let thaw. The frosting is made up of coconut, cool whip, sugar, and sour cream. This receipe is very easy to make. Lemon filling. Our best friend Everett's mother brought it to the dessert party I have every year. Sprinkle with toasted coconut and spread Lemon on top. 16 ounces sour cream. Head to the diet generator and enter the number of calories you want. The night before baking the cake, combine sugar, lowfat sour cream and coconut in a covered dish and set in refrigerator. and I love my grandma’s version.When I was grown and on my own this was one of the first recipes I called her up and asked for along with her broccoli casserole recipe…yum! Three Day Coconut Cake . Cold. Make 2 layers and split each, making 4 layers in all. Fill each layer with coconut mix. Split each layer in half where you have four layers. Spoon coconut mixture over each layer and stack. 1 pkg. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine reserved sour cream mixture with whipped topping; blend until smooth. … Ingredients. Cream butter until fluffy. https://www.justapinch.com/.../cake/4-day-refrigerated-coconut-cake-2.html Cool the cake when done, remove from pans to cooling rack. https://www.keyingredient.com/recipes/545004677/4-layer-coconut-cake 4 Day Refrigerated Coconut Cake 27reviews This is an ideal cake to take to a church or family reunion or any type of gathering. The next day, prepare the cake and bake in 2 layers. Spread on tops and sides of cake. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between. The frozen fresh coconut is sometimes hard to find but we’ve found it at our local Walmart and at Asian specialty stores. News. I use a flat square so that I can divide evenly later. Stir in flaked coconut. Notes. Coconut Frosting Mix ingredients together, cover and let stand overnight in the refrigerator. By Carol. She gave me a copy of the newspaper clipping with the recipe. Garnish, if desired. In a large mixer bowl combine the sour cream sugar and coconut. The day before I make the cake, I like to mix the sour cream, coconut, and sugar in a medium bowl. The coconut extract is the correct amount and I don't remember it having too strong of a coconut taste. Keywords: sour cream coconut filling, sour cream, coconut, cake, frosting, southern recipes. Store cake covered in refrigerator for 4 days. 12 ounces sweetened coconut - frozen if available. IS… Article by Judy Pannell-Gill. This is an ideal cake to take to a church or family reunion or any type of gathering. Add extracts, beating well. We are a pie eating family and most members won’t even eat cake, every last one of them served themselves a second piece of cake! Store cake covered in refrigerator for 4 days. Cool completely and cut two cake layers in half making four layers in total (you can use non-wax coated dental floss to do this). It was the perfect ending to our blessed Easter day. 2 c. sour cream. Make this cake three days in advance for maximum flavor. Calories, carbs, fat, protein, fiber, cholesterol, and more for Coconut Cake (Hostess). Make your own layers from scratch, or use a white or yellow cake mix. https://www.justapinch.com/recipes/dessert/cake/four-day-coconut-cake.html (I reserve 1/4 cup coconut to sprinkle on tops and sides.) Next day, make up cake mix, and bake according to package directions. Pour remaining over top and sides of cake. Coconut cake is an Easter and holiday favorite, but delicious any time. 1 box Duncan Hines Golden Butter Cake Mix and the ingredients on the package. 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