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3-Day Coconut Cake recipe

visitor recipe“At Christmas, I pick real holly leavesand wash and dry them. I then take white chocolate and tint itgreen and paint the back of each leaf and freeze the leaf forabout 2 minutes, then remove them and paint them again and freezefor another minute. Carefully peel the real leaf off and youhave an edible leaf to place on this coconut cake.” – Recipesubmitted by Judy Hensley of Gate City, Virginia USA. (Note:This cake can also be decorated for Easter, too!)

Recipe: 3-Day Coconut Cake

First Day:1 cup granulated sugar
1 cup sour cream
1 cup coconut

  • Mix ingredients together and refrigerate:Second Day:1 (18.25-ounce) package yellow cake mix
  • Mix cake as directed on package; pourinto a greased and floured 13 x 9 x 2-inch baking pan.
  • Bake as directed on package; cool 10 to15 minutes in pan and carefully remove cake from pan; allow tocool completely on wire rack; wrap cake well and freeze.Third Day :1 (12-ounce) container non-dairy whippedtopping
  • Add the whipped topping to the first day’smixture, mix well.
  • Remove frozen cake from freezer splitlength wise into 2 pieces
  • Spread 1/2 of the filling on the bottomlayer, place the second layer on top of this and spread remainingfilling on the top layer. Keep refrigerated

    Makes 12 servings.

    Cook’s Note: This cake can be baked in2 (8 or 9-inch) round baking pans then sliced into 4 layers,if you prefer. Follow the same directions.

    3 Day Coconut Cake!!!

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  • Comments

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    In my family, coconut cake and holidays go together- well, they just go together- Christmas, Birthdays, and especially at Easter, this amazing cake could be found gracing my grandmother’s table.

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