3 Day Sour Cream Coconut Cake Recipes

Steps:

• 1. Bake cake as directed in 8 or 9 inch round pans.
• 2. Cool completely.
• 3. Cut each cake into two layers. You should now have four layers.
• 4. Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
• 5. Spread over first layer. Add second layer and repeat until you have iced all four layers.
• 6. Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
• 7. Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!

Steps:

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

Steps:

• 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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Steps:

• 1. Bake cake mix according to box directions. Leave in baking dish. Cool until cake is completely cooled. Mix cool whip and sour cream. Add sugar slowly to cool whip and sour cream mixture. Pour over cooled cake and then sprinkle with shredded coconut. Let sit in fridge for 3 days.

Steps:

• Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
• To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
• Refrigerate from 1 to 3 days before serving.