Cool completely. The day before making the cake, you will want to make the frosting and let it sit in the refrigerator overnight. Basic 1-2-3-4 Cake Preheat oven to 350 degrees. Prepare cake according to directions on box (use milk instead of water). This cake bakes to be fluffy, moist, and loaded with coconut flavor. Our best friend Everett's mother brought it to the dessert party I have every year. and I love my grandma’s version.When I was grown and on my own this was one of the first recipes I called her up and asked for along with her broccoli casserole recipe…yum! Add the sugar and pulse until the zest is very finely minced into the sugar. Want to use it in a meal plan? Fill each layer with coconut mixture. Apply frosting to entire cake. The next day, prepare the cake mix according to package directions for two 8 or 9-inch round cake … Pour liquid over cake. Mix by hand to make a fluffy frosting for the cake. 3 cups self-rising flour, … Ingredients 1 cup sugar 1/4 cup cornstarch 4 egg yolks, lightly beaten 2 teaspoons grated lemon rind 1/3 cup fresh lemon juice 2 tablespoons butter It is super simple, so it is perfect for when you are running low on time and ingredients. It's called 3 Day Coconut cake, not because it takes 3 day to make it, but because it sits in the refrigerator for 3 days to soak in all the yummy goodness. After the coconut thaws stir in with 1 pkg of the coconut the sour cream and sugar. Cool completely and cut two cake layers in half making four layers in total (you can use non-wax coated dental floss to do this). … How To Make Coconut Cake. Bake your cake mix according to package directions. Coconut Cake – homemade coconut cake with creamy coconut milk, brushed with coconut syrup to keep it extra moist, and topped with vanilla bean buttercream frosting. https://www.justapinch.com/recipes/dessert/cake/four-day-coconut-cake.html 1 box Duncan Hines Golden Butter Cake Mix and the ingredients on the package. The frozen fresh coconut is sometimes hard to find but we’ve found it at our local Walmart and at Asian specialty stores. With the mixer on … Next day, make up cake mix, and bake according to package directions. (6 oz. The frosting is made up of coconut, cool whip, sugar, and sour cream. 79 g On one of these famous food days, my co-worker, Ms. Angie Howard, brought in her famous 3 Day Coconut Cake. Three-day coconut cake will be a hit at any dinner party or potluck, but we as a family especially enjoy it on Easter Sunday. CLICK BELOW for more TREATS and RECIPES!New Videos EVERY TUESDAY! Coconut cake is a southern tradition (just like this Hummingbird Cake!) Split each layer, so now you have four layers. each) frozen flaked coconut. Three Day Coconut Cake. Just A Pinch will NOT work unless you turn javascript ON in your browser. Preheat oven to 350 degrees. My four-ingredient coconut cake isn’t a light and fluffy sponge, or particularly sweet. Store tightly covered in fridge for 2 to 3 days before serving. In a separate bowl, sift together the flour, baking powder, baking soda and salt. The next day, prepare the cake and bake in 2 layers. The next day, prepare the cake and bake in 2 layers. Garnish, if desired. The fatal Valentine's Day 2019 collision outside of Ottawa did not meet the threshold for criminal negligence, however, ruled the judge. Cold. Ingredients. Coconut cake is an Easter and holiday favorite, but delicious any time. 2 cups sour cream. Split each layer in half where you have four layers. Place each portion of filling between each layer. Pillsbury Plus white cake mix. IS… Article by Judy Pannell-Gill. 1 box Duncan Hines Golden Butter Cake Mix and the ingredients on the package. 1 3/4 cup sugar. Pour remaining over top and sides of cake. Enjoy! Add sugar and continue to cream well for 6 to 8 minutes. 2 (12 oz.) Cold. The next day, prepare the cake and bake in 2 layers. Day Two: Bake a very moist yellow cake using your favorite scratch recipe or a good brand of yellow cake mix. Vegetable oil, for misting the pan. Easy and oh-so-good, you’ll secure your invite to all future holiday parties with these holiday recipes. Preheat the oven to 350 degrees F. Grease three 9-inch round Store cake covered in refrigerator for 4 days. Store cake covered in refrigerator for 4 days. If it doesn't thicken enough it won't stay between the layers. This receipe is very easy to make. There’s something so magical about listening to Christmas carols while baking in the kitchen. If you are not a coconut fan, then it is probably best to give this cake a miss because that is what it is going to taste like. Invert cakes onto cooling racks. Ingredients: 1 box yellow cake mix; 3 eggs; 1 stick butter or margarine; 3/4 water; 16oz sour cream; 12oz frozen coconut, thawed and drained; 1.5 cups whipped topping; 1 cup sugar It's moist, delicious, and perfect for any occasion. Can You Freeze Coconut Cake? I took one bite and immediately knew this was not your average coconut cake. It is the moistest cake you will ever eat. Complete with coconut sponge, coconut filling, and a light whipped cream frosting, this dreamy cake bursts with tropical flavor. Remove the zest of 3 lemons, being careful to avoid the white pith. Grease & flour 3 (9 inch) cake pans (You will only use 2 for this cake). Bake a very moist yellow cake using your favorite scratch recipe or a good brand of yellow cake mix. Ingredients: INGREDIENTS. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between. That's 72 hours under virtual lock and key, hear? Spread Cream Cheese Frosting on top and sides of cake. ... A lovely cake for mother's day or any special occasion. Find top-rated coconut cake recipes complete with ratings, reviews, and cooking tips. 1 3/4 cup sugar. With everyone in charge of feeding the crowd, the dinner spread will be a smorgasbord of yummy. Spoon coconut mixture over each layer and stack. Refrigerate 24 hours. In a large mixer bowl combine the sour cream sugar and coconut. Make 2 layers and split each, making 4 layers in all. Then get out your pressure cooker! No matter what dish you’re assigned, these recipes are perfect for your next Christmas potluck. With the mixer on … Bake your cake mix according to package directions. In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar … The crumb on this cake is so tender and the icing recipe is perfectly sweetened. 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. 4 eggs. pkgs. For the coconut cake. You need to make it four days in advance so it has time to "marry" so don't cheat. Cool. Thank you for such an easy fabulous recipe. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. You need to make it four days in advance so it has time to "marry" so don't cheat. It is so good, even if you don't like coconut. 2-3 drops coconut essence 4 free-range eggs. frozen coconut. 200g butter, softened. 1 pkg. Mix sugar, sour cream and coconut together and set in refrigerator. Spread remainder between layers of cake. I was fortunate to work with a lot of women who loved to cook. It uses up ingredients I always keep in my pantry, is quick to mix, and also suitable for vegans. The cake batter itself is studded with coconut flakes to add pops of flavor and texture to the cake… Pour remaining over top and sides of cake. Emma Lou April 4, 2020 4:38 pm In the picture of your beautiful cake, it appears there is filling between the layers, then icing on the top and sides of cake. 4 Day Refrigerated Coconut Cake 27reviews This is an ideal cake to take to a church or family reunion or any type of gathering. Do this by scoring the top evenly with a knife while still in your container. It was the perfect ending to our blessed Easter day. 1 cup (2 sticks) of butter, room temperature. The coconut extract is the correct amount and I don't remember it having too strong of a coconut taste. It was such a big hit, it's mandatory that she makes it every time now. Put the zest in a food processor fitted with the steel blade. Combine sour cream, sugar and frozen coconut. Store cake covered in refrigerator for 4 days. Seal in airtight (Tupperware) container and refrigerate 3 days before opening. The fifth portion frost top and sides of cake. Coconut cake is an Easter and holiday favorite, but delicious any time. Lemon filling. … 12 ounces sweetened coconut - frozen if available. as called for on the package) 2 cups granulated sugar. Store your leftover coconut cake at room temperature in an airtight container or wrapped with plastic. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Make this cake three days in advance for maximum flavor. Store in the refrigerator an additional 4 days before serving. A pressure cooker can be your best friend when preparing a holiday meal because it cuts down on cooking time. Combine reserved sour cream mixture with whipped topping; blend until smooth. Frost the top and sides of the cake with the mixture. 4 DAY COCONUT CAKE. https://www.keyingredient.com/recipes/545004677/4-layer-coconut-cake I first tried this coconut cake at my Christmas party 2 years ago. Spread each cake layer, top and sides with coconut frosting (use a thin layer of frosting between each layer). The filling takes longer than 12 to 15 minutes to thicken up enough we always end up leaving it on there awhile longer. While cake is baking, blend together cream of coconut and condensed milk. The cake is great to eat the day you make it, but allowing it to sit in the refrigerator 2-3 days makes this the most moist coconut cake you have ever eaten. Your Comments: If you decide to try our Sour Cream Coconut Cake Recipe, we’d love to know … Bake it in two round 9 inch pans, then let cool completely. 16 ounces sour cream. 4 hours ago News. Top with whipped topping and sprinkle with coconut… 1 cup caster sugar. Leave covered overnight in the refrigerator. The night before baking the cake, combine sugar, sour cream and coconut in a covered dish and set in refrigerator. Store cake covered in refrigerator for 4 days. 4 DAY COCONUT CAKE. Author: Tessa Huff Yield: One 8 " Round Cake … It was the perfect ending to our blessed Easter day. She gave me a copy of the newspaper clipping with the recipe. Fill hand with coconut and press gently into sides of cake. Split each layer in half where you have four layers. We love holiday potlucks! 1 ¼ cups fine desiccated coconut That’s where this four-ingredient coconut cake comes into play. Coconut Frosting Mix ingredients together, cover and let stand overnight in the refrigerator. 2 cups granulated sugar. How to Store Leftover Coconut Cake. Notes. I use a flat square so that I can divide evenly later. Three Day Coconut Cake . Cream butter until fluffy. This is an ideal cake to take to a church or family reunion or any type of gathering. Close Brazilian-Style Moist Coconut Cake. The next day, prepare the cake and bake in 2 layers. But you must! I made your Amazing Coconut Cake Recipe exactly as written and it is AMAZING! Spread on tops and sides of cake. It was hands down the best coconut cake I had ever eaten. Put the 2 pkgs.of frozen coconut in a seperate bowls and let thaw. When storing your cake at room temperature, it’s best to leave it un-sliced until you’re ready to eat a piece so it doesn’t dry out. From cinnamon rolls and casseroles for breakfast to the main course and side dishes, we’ve found […]. Repeat until desired amount of coconut … I use a flat square so that I can divide evenly later. (I reserve 1/4 cup coconut to sprinkle on tops and sides.) Refrigerate the cake for four days before serving. Turn baked cake out and cool for 1/2 hour. We are a pie eating family and most members won’t even eat cake, every last one of them served themselves a second piece of cake! Cream the butter and beat in … Sprinkle the reserved coconut decoratively on the top of the cake. While cake is still hot, poke holes throughout the cake. Want to free up space in the oven while cooking on Christmas day? She had been making this cake for years and it was one of her family’s favorites. Store in refrigerator. March 16, 2019 March 16, 2019. Prepare and bake cake mix according to package instructions using a 9x13" pan. Super moist coconut cake that takes 5 days to complete, but so worth the wait. Cool. The hardest thing about making this cake is to let it sit for 3 days in the fridge. In a large mixer bowl combine the sour cream sugar and coconut. 1 pkg. 2 c. sugar. Scale 1x 2x 3x Ingredients. It will last 3-4 days on your counter. an ideal cake to take to a church or family reunion or any type of gathering. Fill each layer with coconut mixture. Ingredients. News. This layer cake is a coconut lover’s dream. Add eggs, 1 at a time, beating until blended after each addition. Several of the recipes that we’ve seen for this cake call for whipped topping to be included in the icing but this version features frozen fresh coconut, sour cream and sugar. uses a boxed mix to start....easy moist and great... Total Carbohydrate Fill each layer with coconut mix. 1-2-3-4 Cake with Coconut Sour Cream Filling. The night before baking the cake, combine sugar, lowfat sour cream and coconut in a covered dish and set in refrigerator. In a separate bowl, sift together the flour, baking powder, baking soda and salt. This is a four-layer cake with walnuts and coconut in the batter, a cream cheese frosting, and more coconut between each layer and on the top. It should have a pudding consistency. photos of 4 Day Refrigerated Coconut Cake, Just A Pinch Recipes - # 1 Site for Real Recipes from Real Home Cooks, Show 164 Comments & Reviews, Christmas Day Recipes You Can Make in a Pressure Cooker. 3. Keywords: sour cream coconut filling, sour cream, coconut, cake, frosting, southern recipes. Add extracts, beating well. Posted to Bakery-Shoppe Digest V1 #405 by patsy on Nov 21, 1997 Pour batter into 4 greased and floured 9-inch round cake … Flour, for dusting the pan. I'm Yolanda and this is How To Cake It! 8 ounces Cool Whip - no substitutions for this and do not use fat free. Three Day Coconut Cake . Yield: 1 (9 inch) layer cake. 202. The next day, prepare the cake and bake in 2 layers. IT. This wonderful coconut cake is one of our favorite Southern cakes. Fill each layer with coconut mix. To add the coconut flakes or shredded coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Bake in two 9 inch size pans. Top with second layer of cake. This cake is super easy to make. Calories, carbs, fat, protein, fiber, cholesterol, and more for Coconut Cake (Hostess). The rich coconut filling and frosting are what makes the cake so delicious, and it is unbelievably easy to make with a cake mix. Spread Lemon Filling between layers. yellow cake mix. Mix real good. The cake … Transfer to a tightly covered container and place in fridge. 3 Day Coconut Cake. https://www.justapinch.com/.../cake/4-day-refrigerated-coconut-cake-2.html Split each layer in half where you have four layers. The day before I make the cake, I like to mix the sour cream, coconut, and sugar in a medium bowl. Sprinkle with toasted coconut and spread Lemon on top. Stir in flaked coconut. Cool the cake when done, remove from pans to cooling rack. Pour remaining over top and sides of cake. Head to the diet generator and enter the number of calories you want. Make your own layers from scratch, or use a white or yellow cake mix. ***FROZEN COCONUT CAN BE FOUND IN THE FREEZER SECTION IN MOST MAJOR GROCERY STORES AND WALMART. Follow the directions on back of cake mix box and bake in two 9 inch round cake pans. 26 %, (18 ounce) box French vanilla cake mix, cup oil (or as called for by your cake mix). 1 c. sugar. 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an Tis the season for cookies and pie and gingerbread, and we’re so excited to celebrate! 12 ounces sweetened coconut - frozen if available. 2 c. sour cream. 2 c. sour cream. Reply. Four Day Coconut Cake recipe: Try this Four Day Coconut Cake recipe, or contribute your own. There are only a few simple ingredients – cake mix, sugar, sour cream, coconut, and cool whip. Cut the cake layers horizontally to make 4 layers. Bake the cake in three layers. 8 ounces Cool Whip - no substitutions for this and do not use fat free. Pour remaining over top and sides of cake. 16 ounces sour cream. 2 pkgs, 12 oz Frozen Coconut, thawed 2 cups Sour Cream 2 cups Granulated Sugar 1 box Yellow or White Cake Mix (with needed ingredients … Cool the cake when done, remove from pans to cooling rack. By Carol. Split each layer in half where you have four layers. Preheat oven to 400°. Astray Recipes: 4 day coconut cake The night before baking the cake, combine sugar, sour cream and coconut in a covered dish and set in refrigerator. When done, let cool completely and take dental floss or fishing line and split the layers in half. Whether you’re making gifts to give, cookies to leave for Santa, or making a fancy dessert for Christmas dinner, these holiday dessert recipes are perfectly festive! If kept in an air-tight container in the fridge, this cake will stay fresh for several days. LOL. 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