from the kitchen of: member

3-day Coconut Cake

Prep: No Prep Time
Cook: No Cook Time


1 pkg white cake mix
16 ounces sour cream
12 ounces frozen coconut (thawed and drained)
1-1/2 cups Cool Whip
1 cup granulated sugar


The night before you make this cake, blend together the sour cream, coconut and sugar. Separate 1 cup of mixture and place in a separate bowl. Refrigerate both portions.

Prepare cake mix as per instructons on the back of the box, in two 8- or 9-inch round cake pans. Let cool. Cut each layer in half horizontally.

Place cake on the plate of a cake stand or cake saver that has a top. Spread all but the reserved 1 cup of coconut mixture between the layers.

Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture. Cover the cake and place in the refrigerator.

Do not remove or eat for three days. Do not even peek. The longer this cake sits in the refrigerator, the better it gets. However, it is not humanly possible to wait longer than three days.