3 Day Coconut Cake



  • 1 box white cake mix (15.25 ounces)
  • 1 cup 2% milk
  • 3 large eggs
  • 1/2 cup vegetable oil


  • 1 cup granulated sugar
  • 1 cup sour cream
  • 6 ounces frozen fresh coconut thawed


  • 1/2 cup reserved filling mix
  • 8 ounces Cool Whip thawed


  • Preheat the oven to 350º Fahrenheit. Grease with shortening, then dust with flour 2 8” round cake pans.
  • In the bowl of a stand mixer, add the cake mix, milk, eggs and vegetable oil. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
  • Divide the batter equally between the two prepared cake pans.
  • Bake for 25-27 minutes or until the center of the cake bounces back when you touch it.
  • Allow the cakes to cool for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
  • While the cakes are cooling, prepare the filling. In a medium bowl, combine the sour cream, sugar and thawed coconut. Mix well. Place this into the refrigerator until you are ready to assemble the cake.
  • To assemble the cake, cut each cake into two layers. You should now have four layers.
  • Place one cake layer down on a cake plate, cut side up.
  • Scoop 1/2-2/3 cup of the coconut filling into the center of the cake. Spread to the edges carefully so that it does not run over.
  • Place another cake layer on top and then spread another 1/2-2/3 cup filling on top.
  • Repeat with another cake layer and more filling.
  • Then place the last cake layer on top.
  • In a bowl, fold together any remaining sour cream filling (we had about ½ cup left over) with the 8 ounces of Cool Whip.
  • Use this Cool Whip mixture to frost the outside and top of the cake.
  • Store in the refrigerator for 3 days before serving. This allows the cake to develop the best flavor.

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