Best 7 Grandmothers 3 Day Coconut Cake Recipes
Indulge in the delectable delight of Grandmother's 3-Day Coconut Cake, a culinary masterpiece that transcends time and taste buds. This cherished family recipe, passed down through generations, promises an explosion of flavors and textures that will tantalize your senses. Embark on a three-day journey of baking bliss, creating a moist and fluffy coconut cake that's crowned with a luscious cream cheese frosting. Along the way, discover the secrets behind each layer – from the tender crumb of the cake to the velvety smoothness of the frosting – and uncover the techniques that transform simple ingredients into an extraordinary dessert. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will guide you through the process, ensuring success with every bite. So, gather your ingredients, prepare your kitchen, and get ready to experience the magic of Grandmother's 3-Day Coconut Cake – a true testament to the enduring power of tradition and the joy of homemade baking.
Other than the main recipe for Grandmother's 3-Day Coconut Cake, the article also includes two additional recipes:
- **Coconut Cake Marinade**: This marinade adds a tropical twist to your favorite grilled meats, infusing them with the irresistible flavors of coconut, lime, and spices
- **Coconut Cake Frosting**: For those who prefer a sweeter touch, this frosting recipe offers a luscious and creamy topping for cakes, cupcakes, and other desserts.
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
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!
GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
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
GRANDMA'S FRESH COCONUT CAKE AND ICING
This was my Grandma's recipe , I think I remember her saying she made a cake with fresh coconut but that was so many years ago I wouldn't remember LOL. ***untried recipe by me*** Posted just in case someone was wanting a challenge and give this recipe a try... :)
Provided by Karla Everett
Categories Cakes
Time 35m
Number Of Ingredients 17
Steps:
- 1. FOR THE CAKE :
- 2. Sift into large bowl the cake flour , sugar , salt and baking powder ; Add shortening.
- 3. Mix coconut milk ans sweet milk together ; Add 1/2 of milk mixture to dry mixture ; Beat on low speed foe 2 minutes ; scrapping sides of the bowl.
- 4. Add the remaining liquid , unbeaten egg whites and extract ; beat 2 minutes longer , scraping sides of the bowl.
- 5. Pour into 2 well greased and floured 8" tins.
- 6. Bake @ 350° for 25 minutes , turn onto cooling racks.
- 7. FOR THE COCONUT ICING :
- 8. Soak gelatin in cold water and dissolve over Hot water ; cool.
- 9. Beat whipping cream until its stiff ; beat in vanilla and sugar.
- 10. Add to cooled gelatin ALL AT ONCE ; Beat until cream stands in peaks.
- 11. Spread on top of one cake and place second cake on top of icing. Spread on sides and top of cake ; sprinkle with grated fresh coconut.
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:
- Use fresh ingredients. This will make a big difference in the flavor of your cake. Fresh coconut milk is especially important for a smooth and creamy texture.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a water bath. This will help to prevent the cake from drying out. Place the cake pan inside a larger pan filled with hot water.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Store the cake in the refrigerator. Coconut cake is best eaten within a few days of baking.
Conclusion:
Grandmother's 3-Day Coconut Cake is a delicious and classic dessert that is perfect for any occasion. With its moist and fluffy layers, creamy coconut filling, and sweet coconut frosting, this cake is sure to be a hit with everyone who tries it. Follow these tips to make the best coconut cake you've ever tasted.
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