Best 7 3 Day Refrigerator Coconut Cake Recipes
Indulge in the delightful experience of a 3-Day Refrigerator Coconut Cake, a culinary masterpiece that combines the essence of coconut with the richness of a moist and fluffy cake. This cake is not just a dessert; it's a journey of flavors and textures that unfolds over three days, tantalizing your taste buds with every bite.
The journey begins with Day 1, where you'll create a moist and tender coconut cake base, infused with the sweet aroma of shredded coconut and coconut extract. As Day 2 arrives, you'll transform the cake with a luscious coconut filling, a symphony of coconut cream, coconut milk, and sugar, creating a velvety layer that complements the cake perfectly. Finally, Day 3 unveils the crowning glory – a decadent coconut frosting, made with butter, cream cheese, powdered sugar, and of course, coconut extract, resulting in a frosting that is both light and fluffy, yet rich and satisfying.
This 3-Day Refrigerator Coconut Cake is more than just a recipe; it's an adventure in baking, a testament to patience and the rewarding experience of creating something truly special. With each step, you'll witness the transformation of simple ingredients into a masterpiece, a cake that will leave you and your loved ones in awe. So, gather your ingredients, prepare your kitchen, and embark on this culinary journey, creating a 3-Day Refrigerator Coconut Cake that will become a cherished memory.
THREE DAY COCONUT CAKE
This Three Day Coconut Cake is easy to put together and worth the wait to let it develop all its yummy flavor.
Provided by Barbara
Categories Dessert
Time P3DT2h30m
Number Of Ingredients 4
Steps:
- 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.
3 DAY COCONUT CAKE
The best make ahead dessert ever! This old fashioned 3 Day Coconut Cake starts with a cake mix but you'd never know. It's lightly sweet and delicious.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 350º Fahrenheit. Grease with shortening, then dust with flour 2 8" round cake pans.
- In the bowl of a stand mixer, add the cake mix, milk, eggs and vegetable oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
- Divide the batter equally between the two prepared cake pans.
- Bake for 25-27 minutes or until the center of the cake bounces back when you touch it.
- Allow the cakes to cool for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
- While the cakes are cooling, prepare the filling. In a medium bowl, combine the sour cream, sugar and thawed coconut. Mix well. Place this into the refrigerator until you are ready to assemble the cake.
- To assemble the cake, cut each cake into two layers. You should now have four layers.
- Place one cake layer down on a cake plate, cut side up.
- Scoop 1/2-2/3 cup of the coconut filling into the center of the cake. Spread to the edges carefully so that it does not run over.
- Place another cake layer on top and then spread another 1/2-2/3 cup filling on top.
- Repeat with another cake layer and more filling.
- Then place the last cake layer on top.
- In a bowl, fold together any remaining sour cream filling (we had about 1/2 cup left over) with the 8 ounces of Cool Whip.
- Use this Cool Whip mixture to frost the outside and top of the cake.
- Store in the refrigerator for 3 days before serving. This allows the cake to develop the best flavor.
Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 3 g, Fat 16 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 49 mg, Sodium 47 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
3 DAY COCONUT CAKE
This cake takes three days to 'marinate', but is so delicious that it is worth waiting for! This is my favorite cake that I make for my own birthday every year!
Provided by Dana Lavelle
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Bake cake as directed in 8 or 9 inch round pans.
- 2. Cool completely.
- 3. Cut each cake into two layers. You should now have four layers.
- 4. Combine sugar, sour cream, whipped topping, and only 2 packages of the frozen coconut in a bowl and mix.
- 5. Spread over first layer. Add second layer and repeat until you have iced all four layers.
- 6. Spread icing onto the sides and crumble remaining package of coconut onto the top and sides of the cake.
- 7. Refrigerate for 3 days to 'marinate'. Trust me, it's definetly worth it! Enjoy!
4 DAY REFRIGERATED COCONUT CAKE
This is an ideal cake to take to a church or family reunion or any type of gathering. You need to make it four days in advance so it has time to "marry" so don't cheat. LOL ***I have also made this with chocolate layers rather than yellow and it's good either way. I'll bet it's also good with red velvet cake layers, too. It's...
Provided by Bea L.
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. DAY ONE: Remove frozen coconut from freezer and lay out on counter so it can slowly thaw. I do this first thing in the morning. Later in the afternoon mix the sour cream and sugar really well. Add in the coconut and combine well. Cover and let stand in refrigerator overnight.
- 2. DAY TWO: Prepare and bake two round cake layers as per box directions. Completely cool layers then cut each layer into half by using dental floss or a bread knife, making four layers. Generously ice between each layer then top and sides of cake. The icing normally doesn't stick to the sides but if you'll keep spooning the icing that puddles in the bottom of the cake plate, some will end up staying on the sides. You can also poke holes in the layers if you want. I do this sometimes but not always. Cover in an airtight cake plate and refrigerate.
- 3. DAY THREE: Don't you dare cut this cake! I'm watching you!!!
- 4. DAY FOUR: Enjoy this wonderful and refreshing cake but keep refrigerated. ~~~smiles~~~
- 5. * It just gets better the older it is. Please try it with chocolate or red velvet layers, too.
- 6. ***FROZEN COCONUT CAN BE FOUND IN THE FREEZER SECTION IN MOST MAJOR GROCERY STORES AND WALMART.
3-DAY COCONUT CAKE
I saw this recipe and can't wait to try it. Posting it here for safekeeping. Do not remove or eat for three days. No peeking! The longer this cake sits in the refrigerator, the better it gets. Store in your refrigerator.
Provided by AngelaTN
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.
- Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.
- Place one layer of 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 3 days.
Nutrition Facts : Calories 420, Fat 21.5, SaturatedFat 8.8, Cholesterol 17.5, Sodium 322.3, Carbohydrate 54, Fiber 0.4, Sugar 42.3, Protein 4.2
3 DAY SOUR CREAM COCONUT CAKE
If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it.
Provided by pink cook
Categories Dessert
Time P3DT45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
- Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
- Spread the coconut mixture as filling between the layers, reserving a cup.
- Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
- Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.
Tips:
- Chill the batter before baking: Chilling the batter helps the cake rise evenly and prevents it from becoming too dense.
- Use room temperature ingredients: Room temperature ingredients help the batter emulsify properly and create a smooth, consistent cake.
- Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: A preheated oven ensures that the cake bakes evenly and prevents it from sinking in the center.
- Check the cake for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting: This helps the cake to set and prevents the frosting from melting.
Conclusion:
This 3-day refrigerator coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy coconut cake layers, creamy coconut filling, and rich chocolate ganache frosting, this cake is sure to be a hit. The cake can be made ahead of time and refrigerated for up to 3 days, making it a great option for busy bakers. So next time you're looking for a special dessert, give this 3-day refrigerator coconut cake a try. You won't be disappointed!
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