Sour Cream Coconut Cake
This old-fashioned sour cream coconut cake, sometimes known as 3-day coconut cake, is made by filling and frosting a yellow cake with a sour cream, coconut, and whipped topping mixture. Let it chill in the fridge for 3 days before serving!
Servings 10
Ingredients
For the Cake:
- 1 (15.25-ounce) box Duncan Hines Butter Golden Cake mix
- ¾ cup water
- 3 large eggs
- 7 tablespoons unsalted butter melted and cooled
To assemble:
- 16 ounces sour cream
- 1 ½ cups granulated sugar
- 1 (14-ounce) bag sweetened flaked coconut divided use
- 8 ounces frozen whipped topping Cool Whip or Truwhip, thawed
Instructions
- Preheat oven to 350°F. Spray (2) 8-inch cake pans with nonstick cooking spray. Set aside.
- In a large mixing bowl, add the cake mix, water, eggs, and melted butter. Use an electric hand mixer to mix on low speed until the mixture starts to come together, then increase the speed to medium and beat for 4 minutes.1 (15.25-ounce) box Duncan Hines Butter Golden Cake mix, ¾ cup water, 3 large eggs, 7 tablespoons unsalted butter
- Divide the batter between the prepared pans. Bake on the center rack of the preheated oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pan for 15 minutes before turning them out onto a wire rack to finish cooling.
- Once the cakes have cooled completely, use a long serrated knife to split each cake in half horizontally, creating 4 total layers.
- In a large bowl, combine the sour cream and sugar. Set aside ⅓ cup of the coconut and add the rest to the sour cream mixture. Remove 1 cup of the coconut and sour cream mixture and set aside.16 ounces sour cream, 1 ½ cups granulated sugar, 1 (14-ounce) bag sweetened flaked coconut
- Use the remaining coconut and sour cream mixture to frost between each cake layer.
- Fold the reserved sour cream mixture into the whipping topping. Use this to frost the sides and top of the cake. Sprinkle the top of the cake with the reserved ⅓ cup coconut flakes.8 ounces frozen whipped topping
- Cover and refrigerate for 3 days before serving.
Notes
Makes (1) 8-inch layer cake.
