4 Day Sour Cream Coconut Cake
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4 Day Sour Cream Coconut Cake
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Try my 4 Day Sour Cream Coconut Cake, a favorite vintage cake mix recipe! You do have to be patient for the reward, but it's worth the wait!
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Ingredients
For the layers:
- 15.25 ounce yellow cake mix (recommend: Betty Crocker Super Moist)
- 1 cup water or as called for by the cake mix instructions
- ½ cup butter softened (1 stick, or an amount equivalent to the oil called for by the cake mix instructions)
- 3 eggs or as called for by the cake mix instructions
For the frosting:
- 16 ounces frozen topping such as Cool Whip, thawed
- 1 ½ cups powdered sugar sifted
- 1 ½ cups sour cream
- 2 ½ cups sweetened shredded coconut
Instructions
- Preheat the oven to the temperature specified on the cake mix box. Grease and flour two 8-inch cake pans.
- In a large mixing bowl, prepare the cake batter according to the instructions on the box, substituting softened butter for the oil. Divide the batter evenly between the prepared cake pans.
- Bake the cake layers according to the package instructions. Allow the layers to cool completely.
- When completely cool, use a sharp knife to split each layer in half horizontally, creating four thin layers.
- In a large mixing bowl, use a wooden spoon to combine the thawed frozen topping, sifted powdered sugar, and sour cream. Mix until smooth and well combined.
- Stir in the sweetened shredded coconut until evenly distributed throughout the frosting.
- Spread the frosting between each layer and over the top and sides of the cake.
- Cover the cake lightly with plastic wrap and refrigerate for four days to allow the flavors to meld together.
- Before serving, garnish the cake with your choice of toppings, such as chopped pecans, toasted coconut, or seasonal fruits if desired
Notes
- Splitting the layers is much easier if they have been refrigerated overnight.
- Store leftover cake in an airtight container in the refrigerator for up to one week.
- For longer storage, wrap individual slices of cake in plastic wrap followed by aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before serving.
Nutrition Information
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Serving
1slice
Calories
342kcal
(17%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
78mg
(26%)
Sodium
259mg
(11%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
445IU
(9%)
Vitamin C
0.5mg
(1%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 342kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 259mg | 11% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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