Can you believe that tomorrow is April 1? I think I’m having a hard time believing it because the weather certainly doesn’t feel like Spring right now. Well, I am determined to will Spring to happen by making a very Easter-y dessert! This Three Day Coconut Cake just begs to be put on an Easter menu!
I don’t know what it is about coconut cake, but I just feel like it goes hand-in-hand with Easter. And this coconut cake is not your average coconut cake. I know taking three days to make a cake sounds extreme, but trust me It. is. worth. the. wait!
When a recipe has the words “three days” in its title, it could definitely scare you off. Do not let that be this case with this one. It’s actually a very simple cake to make. Three days is just the amount of time needed for it to rest in the refrigerator. In that three days something magical happens. The cake becomes extremely moist and the sugar in the filling/topping breaks down and becomes so dreamy. I really can’t explain it, it’s just something you have to taste for yourself!
Tips for the perfect cake layers
When preparing the cake pans for baking, make sure they are greased and floured. That will make it much easier for the layers to come out of the pan without sticking to the sides.
Make sure the cake is completely cooled before trying to remove the cake from the pans and slicing them in half. If you try to do this step too early, you will likely end up with a crumbly mess on your hands.
What is the best way to store the Three Day Coconut Cake in the refrigerator
The best way to store the cake is in an airtight cake carrier. I like this one or this one. Both are from Amazon*. These make sure the cake stays airtight which is the key to staying moist.
Add this cake to your Easter Desert Menu. Everyone will love it and you just might have to make it every year!
Three Day Coconut Cake
This is the most delicious and moist coconut cake you'll ever taste!
Ingredients
- 1 box yellow butter cake (I like Duncan Hines) plus ingredients to make cake
- 10 oz sweetened, flaked coconut
- 16 oz sour cream
- 2 c sugar
- 16 oz cool whip
Instructions
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Prepare cake mix according to directions for 2 round cake pans. Bake and cool.
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Mix together 7 ounces of the coconut, sour cream, sugar and cool whip.
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After cake is completely cooled, split the layers of the cake making it four layers. Spread the coconut mixture between the layers, top and outside of cake. Sprinkle with remaining 3 ounces of coconut.
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Place in an airtight cake container and refrigerate for 3 days before serving.
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