4 Day Refrigerated Coconut Cake Recipes

SUPER MOIST 4-DAY REFRIGERATOR CAKE

Steps:

• Preheat oven to 350°F.
• Grease bottom and sides of cake pan with shortening.
• Add cake mix to a mixer. Add egg whites, water, and oil to mixer and blend until combined.
• Divide batter between two 8-inch cake pans. Gently spread to the edge of pan.
• Place on lower rack of oven.
• Bake for 20 minutes. Check and watch for edges of the cake to brown and pull away from sides of the pan. Depending on your pan you may need to add an additional 3-5 minutes to ensure cake is done.
• Run knife along edge of pan to loosen cake. Remove cake and cool on a rack.
• When cake is completely cool, take serated knife and cut each layer in half.

FOUR DAY COCONUT CAKE

Steps:

• 1. Prepare the cake mix according to directions on box. Pour into two 9 inch round cake pans. Bake, then let cool overnight. then separate toe layers into four layers.
• 2. For filling: Stir sugar and sour cream together, add coconut and mix thoroughly. Cover tightly and refrigerate overnight.
• 3. The next day,spread filling between layers and on top of cake.Wrap in aluminum foil and keep I the refrigerator for four days before cutting?

REFRIGERATOR COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
• Prepare the cake mix using the water, oil and eggs as directed on package directions.
• Bake in preheated oven for 25 to 35 minutes or as directed on package.
• Test cake by inserting cake tester off center, when it comes out clean cake is done.
• Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
• With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
• Cover and refrigerate until serving time.
• At serving time spread with cool whip and sprinkle with lightly toasted coconut.

COCONUT REFRIGERATOR CAKE

Steps:

• bake cake according to directions in 9/13 pan.
• poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
• frost with cool whip and top with coconut.
• must be kept in refrigerator.
• might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.

THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE

Steps:

• .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
• Stir the cream of coconut to make sure that is mixed together.
• Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
• Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
• Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
• While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
• Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
• Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
• While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
• To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
• This cake can be stored in the refrigerator for up to one week.

COCONUT REFRIGERATOR CAKE

Steps:

• 1. Prepare and bake cake, as directed on box, for a 9"x13" glass dish, adding 1/4 teaspoon coconut extract to batter.
• 2. While cake is baking, whip cream cheese, in a medium mixing bowl, until fluffy.
• 3. Gradually mix in the cream of coconut, sweetened condensed milk and remaining 1/4 teaspoon coconut extract until well combined. Set aside.
• 4. When finished baking, remove from oven and immediately poke holes all over the cake. (A bamboo chopstick or wooden skewer works well.)
• 5. Pour milk mixture very slowly over the cake, saturating every hole (the slower, the better.)
• 6. Refrigerate cake until cold (about 2 hrs. or more.)
• 7. Spread whipped topping over cake and sprinkle with the coconut.
• 8. Decoration tips: For Christmas garnish with mint leaves and maraschino cherries or red raspberries; for Independence day use strawberries and blueberries to create stars and stripes; for Easter use jelly beans, pastel malted milk eggs or Peeps.
• 9. Refrigerate leftovers.