Coconut Cream Cake (3 day cake) Large Cake
Sour Cream Coconut Cake (3 Day Cake) Large Cake
Dawn Arnold
12
25 minutes
American
Dessert
This delightful Sour Cream Coconut Cake combines the moistness of either white or yellow cake with the rich flavors of coconut and whipped cream. Perfect for any celebration, this cake is sure to impress with its light texture and tropical taste.
Ingredients
2 White Cake Mixes, Mix as directed (I substituted water for coconut milk) I used Pillsbury.
4 cups Sugar
32 oz Sour Cream
12 oz Frozen Coconut, (2 bags)
3 cups Cool Whip Topping or 1 Large Tub
Directions
Prepare white cake mix as directed on the package. I used Coconut Milk instead of water. I baked three 9 inch cake layers and cut them in half after they were baked and cooled to create 6 layers.
In a bowl, mix the sour cream, sugar, and coconut together. Stir well and scoop 2 cups of the filling out and place it in a separate bowl for the frosting.
Build your cake by placing the coconut filling mixture between each layer. It will be fairly thin. Spread it out to cover each layer.
Once all 6 layers have been assembled, take the reserved 2 cups of coconut filling and stir in one large container of whipped topping.
Frost the cake with the whipped topping mixture.
I added toasted coconut to the top of the finished cake.
For best results, store the cake in the refrigerator and do not touch it for at least 3 days.