Pour remaining over top and sides of cake. Spread each cake layer, top and sides with coconut frosting (use a thin layer of frosting between each layer). Store cake covered in refrigerator for 4 days. She gave me a copy of the newspaper clipping with the recipe. If kept in an air-tight container in the fridge, this cake will stay fresh for several days. 16 ounces sour cream. Mix real good. The rich coconut filling and frosting are what makes the cake so delicious, and it is unbelievably easy to make with a cake mix. Enjoy! The hardest thing about making this cake is to let it sit for 3 days in the fridge. Your Comments: If you decide to try our Sour Cream Coconut Cake Recipe, we’d love to know … 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). Add eggs, 1 at a time, beating until blended after each addition. It was the perfect ending to our blessed Easter day. 4 DAY COCONUT CAKE. 2 c. sugar. This is an ideal cake to take to a church or family reunion or any type of gathering. The fatal Valentine's Day 2019 collision outside of Ottawa did not meet the threshold for criminal negligence, however, ruled the judge. 2 cups granulated sugar. Then get out your pressure cooker! The frozen fresh coconut is sometimes hard to find but we’ve found it at our local Walmart and at Asian specialty stores. Notes. 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! It is super simple, so it is perfect for when you are running low on time and ingredients. each) frozen flaked coconut. March 16, 2019 March 16, 2019. Store in refrigerator. Cool. I first tried this coconut cake at my Christmas party 2 years ago. It's moist, delicious, and perfect for any occasion. News. 1 pkg. Combine sour cream, sugar and frozen coconut. 4 eggs. I use a flat square so that I can divide evenly later. It is the moistest cake you will ever eat. 4 DAY COCONUT CAKE. uses a boxed mix to start....easy moist and great... Total Carbohydrate Pour remaining over top and sides of cake. The frosting is made up of coconut, cool whip, sugar, and sour cream. Find top-rated coconut cake recipes complete with ratings, reviews, and cooking tips. Basic 1-2-3-4 Cake Preheat oven to 350 degrees. Put the zest in a food processor fitted with the steel blade. (6 oz. This layer cake is a coconut lover’s dream. Spoon coconut mixture over each layer and stack. Close Brazilian-Style Moist Coconut Cake. Cut the cake layers horizontally to make 4 layers. That’s where this four-ingredient coconut cake comes into play. How To Make Coconut Cake. Lemon filling. Coconut cake is an Easter and holiday favorite, but delicious any time. Fill each layer with coconut mixture. Just A Pinch will NOT work unless you turn javascript ON in your browser. In a large mixer bowl combine the sour cream sugar and coconut. Bake your cake mix according to package directions. The next day, prepare the cake and bake in 2 layers. It was the perfect ending to our blessed Easter day. Sprinkle with toasted coconut and spread Lemon on top. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. Transfer to a tightly covered container and place in fridge. 1-2-3-4 Cake with Coconut Sour Cream Filling. My four-ingredient coconut cake isn’t a light and fluffy sponge, or particularly sweet. Want to free up space in the oven while cooking on Christmas day? Split each layer, so now you have four layers. Mix sugar, sour cream and coconut together and set in refrigerator. It was such a big hit, it's mandatory that she makes it every time now. Our best friend Everett's mother brought it to the dessert party I have every year. 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. 2 pkgs, 12 oz Frozen Coconut, thawed 2 cups Sour Cream 2 cups Granulated Sugar 1 box Yellow or White Cake Mix (with needed ingredients … 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 … This cake is super easy to make. The day before making the cake, you will want to make the frosting and let it sit in the refrigerator overnight. Can You Freeze Coconut Cake? 1 3/4 cup sugar. Posted to Bakery-Shoppe Digest V1 #405 by patsy on Nov 21, 1997 1 box Duncan Hines Golden Butter Cake Mix and the ingredients on the package. Beat first 6 ingredients at medium speed with an electric mixer until well blended. 2 (12 oz.) It uses up ingredients I always keep in my pantry, is quick to mix, and also suitable for vegans. as called for on the package) 2 cups granulated sugar. LOL. 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. The fifth portion frost top and sides of cake. Super moist coconut cake that takes 5 days to complete, but so worth the wait. Prepare and bake cake mix according to package instructions using a 9x13" pan. Ingredients: INGREDIENTS. Split each layer in half where you have four layers. 1 3/4 cup sugar. Easy and oh-so-good, you’ll secure your invite to all future holiday parties with these holiday recipes. Head to the diet generator and enter the number of calories you want. Cold. Astray Recipes: 4 day coconut cake The night before baking the cake, combine sugar, sour cream and coconut in a covered dish and set in refrigerator. Pillsbury Plus white cake mix. 2 c. sour cream. The coconut extract is the correct amount and I don't remember it having too strong of a coconut taste. 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. 200g butter, softened. Three-day coconut cake will be a hit at any dinner party or potluck, but we as a family especially enjoy it on Easter Sunday. Combine reserved sour cream mixture with whipped topping; blend until smooth. The filling takes longer than 12 to 15 minutes to thicken up enough we always end up leaving it on there awhile longer. 3 cups self-rising flour, … https://www.justapinch.com/recipes/dessert/cake/four-day-coconut-cake.html 2 pkg. Bake in two 9 inch size pans. The next day, prepare the cake and bake in 2 layers. Bake the cake in three layers. … Cream butter until fluffy. Add the sugar and pulse until the zest is very finely minced into the sugar. Three Day Coconut Cake. Store cake covered in refrigerator for 4 days. Leave covered overnight in the refrigerator. https://www.justapinch.com/.../cake/4-day-refrigerated-coconut-cake-2.html When done, let cool completely and take dental floss or fishing line and split the layers in half. Recipe is adapted from a WRAL TV recipe submitted by Elizabeth Gardner. The crumb on this cake is so tender and the icing recipe is perfectly sweetened. Calories, carbs, fat, protein, fiber, cholesterol, and more for Coconut Cake (Hostess). Preheat oven to 350 degrees. Remove the zest of 3 lemons, being careful to avoid the white pith. Top with second layer of cake. Emma Lou April 4, 2020 4:38 pm In the picture of your beautiful cake, it appears there is filling between the layers, then icing on the top and sides of cake. Reply. Scale 1x 2x 3x Ingredients. 1 pkg. It will last 3-4 days on your counter. Make your own layers from scratch, or use a white or yellow cake mix. Four Day Coconut Cake recipe: Try this Four Day Coconut Cake recipe, or contribute your own. Cool the cake when done, remove from pans to cooling rack. Transfer to a tightly covered container and place in fridge. 4 Day Refrigerated Coconut Cake 27reviews This is an ideal cake to take to a church or family reunion or any type of gathering. Cool the cake when done, remove from pans to cooling rack. 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. Spread remainder between layers of cake. This wonderful coconut cake is one of our favorite Southern cakes. You need to make it four days in advance so it has time to "marry" so don't cheat. Top with whipped topping and sprinkle with coconut… Fill each layer with coconut mixture. Cream the butter and beat in … With the mixer on … Three Day Coconut Cake . There’s something so magical about listening to Christmas carols while baking in the kitchen. This cake bakes to be fluffy, moist, and loaded with coconut flavor. If it doesn't thicken enough it won't stay between the layers. Refrigerate the cake for four days before serving. Pour batter into 4 greased and floured 9-inch round cake … 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. While cake is still hot, poke holes throughout the cake. But you must! The cake … There are only a few simple ingredients – cake mix, sugar, sour cream, coconut, and cool whip. Fill each layer with coconut mix. Apply frosting to entire cake. 1 cup caster sugar. I use a flat square so that I can divide evenly later. Coconut cake is an Easter and holiday favorite, but delicious any time. 2 cups sour cream. 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