Four Day Coconut Cake Recipes

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?

FOUR DAY COCONUT CAKE

Steps:

• In a large mixer bowl combine the sour cream sugar and coconut.
• Transfer to a tightly covered container and place in fridge.
• I use a flat square so that I can divide evenly later.
• Refrigerate 24 hours.
• Bake your cake mix according to package directions.
• Bake in two 9 inch size pans.
• Cool the cake when done, remove from pans to cooling rack.
• Then chill layers completely in fridge.
• Split each layer, so now you have four layers.
• Divide filling into five parts.
• Do this by scoring the top evenly with a knife while still in your container.
• Place each portion of filling between each layer.
• The fifth portion frost top and sides of cake.
• Store tightly covered in fridge for 2 to 3 days before serving.
• Cut and serve.

4 DAY REFRIGERATED COCONUT CAKE

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.

COCONUT CAKE I

Steps:

• Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
• Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
• Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

3-DAY COCONUT CAKE

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.