Three Day Coconut Cake (With Pictures) – How To Make The Perfect Coconut Cake
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Three Day Coconut Cake with sour cream uses a boxed cake mix and just three other ingredients to make a delicious dessert for the coconut lovers in your life. Using fresh frozen, shredded coconut, this 3 day coconut cake is special.
What is a three day coconut cake?
A 3 day coconut cake is a special cake that sits in the refrigerator for 3 days before you should eat it. That’s 72 hours for the delicious filling made of fresh, frozen coconut cake and sour cream to meld together to awesomeness.
This Sour Cream Coconut Cake recipe came from the wife of a coworker when Barbara worked at Frito Lay. (Have we shared that Barbara has a degree in Food Science? It comes in handy as she’s working on recipes!)
We were lucky that she brought this recipes with her when she and her family moved back to the family farm a few years ago. Our family loves coconut so this is a real treat when Barbara makes it. She typically makes it for our coconut-loving mama for her birthday or Mother’s day.
Fresh Frozen Coconut Cake
This 3 day coconut cake is special because it uses fresh coconut in frozen form. This is different from the sweetened coconut found in the baking aisle. You are supposed to wait until the third day to eat, but it is so hard, especially after you taste the the delicious frosting.
Where can I buy frozen coconut?
Frozen fresh coconut is sometimes hard to find but we’ve found it at our local Walmart and at Asian specialty stores.
How long will a coconut cake last in the fridge?
A coconut cake stored properly covered in the refrigerator will last approximately up to a week.
How to Make Coconut Cake with Fresh Coconut
Step by Step Instructions
- Prepare cake batter according to package instructions using three round 9 inch cake pans. Bake in the oven, and let cool completely.
- In a large bowl, mix fresh coconut that’s been thawed, sour cream and sugar.
- Refrigerate for 2 hours minimum to set up.
- Layer coconut mixture between cake layers, over top and on sides of cake.
- Use plastic wrap or parchment paper to press coconut mixture onto all sides, tightly. Add a layer of foil on top.
- Refrigerate for 3 days before cutting with a serrated knife and serving.
- If desired, press sweetened coconut or toasted coconut all over the cake to make prettier.
For the full instructions for best coconut cake, scroll to the recipe card at the bottom of this post.
Ingredient List
- Boxed cake mix (white, yellow or butter), prepared as directed on box with oil, water and eggs or egg whites
- Granulated Sugar
- Frozen, Fresh Coconut (shredded)
- Sour Cream
- Sweetened Coconut, optional
Our Favorite Easy Cake Recipes Using Boxed Cake Mix
We love a good cake. We like them better when they are easy to make. Try some of our favorite cake recipes. All of them use a boxed cake mix as a base!
- Honey Bun Coffee Cake
- Triple Chocolate Cake
- Grandma’s Fanciful Double Chocolate Cake
- Boston Cream Cake
Recipe FAQs
- The original recipe calls for butter cake mix which is hard to find. Find it through this link. Or, substitute in a white cake mix or yellow cake mix. Both are yummy!
- Any brand of cake mix works including Duncan Hines or Betty Crocker.
- If desired, add some coconut extract to the cake mix batter.
- Frozen coconut can be found in the freezer section at large grocery stores such as Walmart. Or, Asian grocery stores tend to carry it too. Be sure to grab 3 packages of frozen, fresh coconut.
- I prefer to use full fat sour cream for this recipe. The filling and icing should be as thick as possible.
- The process of filling and icing the layers and top can be messy; just embrace it. Use plastic wrap to tightly press the coconut filling on all sides of the cake. Top with a layer of foil.
- You’ll be tempted to try this the next day, but it’s best if you wait 3 days.
- To make the finished sour cream coconut cake prettier, use sweetened coconut to hide any bare spots. Press it onto all sides.
Old Fashioned Coconut Recipes
Granny’s German Chocolate Icing
Dark Chocolate Coconut Macaroons
Three Day Coconut Cake
Ingredients
- 3 6 oz. pkgs frozen fresh coconut, thawed
- 16 ounces sour cream
- 2 cups sugar
- 1 boxed cake mix, white, yellow or butter cake prepared
Instructions
- Mix thawed coconut, sour cream and sugar.
- Let set in fridge for 2 hours.
- Prepare cake mix recipe as directed on back of box.
- Pour into 3 round cake pans and bake according to directions.
- After cake has cooled, ice with coconut mixture between layers and on top and sides.
- Press and smush the coconut mixture all over the top and sides. Cover with plastic wrap and then foil, and store in the refrigerator for three days.
- If desired, press sweetened coconut all over the top and sides or coconut cake before serving.
- Cut and eat on the third day.
Notes
- The original recipe calls for butter cake mix which is hard to find. Find it through this link. Or, substitute in a white cake mix or yellow cake mix. Both are yummy!
- Frozen coconut can be found in the freezer section at large grocery stores such as Walmart. Or, Asian grocery stores tend to carry it too. Be sure to grab 3 packages of frozen, fresh coconut.
- I prefer to use full fat sour cream for this recipe. The filling and icing should be as thick as possible.
- The process of filling and icing the layers and top can be messy; just embrace it. Use plastic wrap to tightly press the coconut filling on all sides of the cake. Top with a layer of foil.
- To make the finished sour cream coconut cake prettier, use sweetened coconut to hide any bare spots. Press it onto all sides.
- The nutritional information is auto-calculated and can vary depending the products used.
Nutrition
