Coconut cake is an Easter and holiday favorite, but delicious any time. Repeat until desired amount of coconut … If it doesn't thicken enough it won't stay between the layers. Easy and oh-so-good, you’ll secure your invite to all future holiday parties with these holiday recipes. This cake is super easy to make. Cold. Add sugar and continue to cream well for 6 to 8 minutes. Store cake covered in refrigerator for 4 days. Invert cakes onto cooling racks. Cool the cake when done, remove from pans to cooling rack. Fill each layer with coconut mix. 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. Seal in airtight (Tupperware) container and refrigerate 3 days before opening. Garnish, if desired. This is an ideal cake to take to a church or family reunion or any type of gathering. frozen coconut. Make 2 layers and split each, making 4 layers in all. This receipe is very easy to make. Transfer to a tightly covered container and place in fridge. It was hands down the best coconut cake I had ever eaten. Transfer to a tightly covered container and place in fridge. The rich coconut filling and frosting are what makes the cake so delicious, and it is unbelievably easy to make with a cake mix. The next day, prepare the cake and bake in 2 layers. 2 cups sour cream. 2-3 drops coconut essence 4 free-range eggs. 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! Pour batter into 4 greased and floured 9-inch round cake … Refrigerate 24 hours. Mix by hand to make a fluffy frosting for the cake. The next day, prepare the cake and bake in 2 layers. Store your leftover coconut cake at room temperature in an airtight container or wrapped with plastic. https://www.justapinch.com/.../cake/4-day-refrigerated-coconut-cake-2.html We love holiday potlucks! Spread remainder between layers of cake. Cream butter until fluffy. She had been making this cake for years and it was one of her family’s favorites. Day Two: Bake a very moist yellow cake using your favorite scratch recipe or a good brand of yellow cake mix. 1 cup (2 sticks) of butter, room temperature. That’s where this four-ingredient coconut cake comes into play. Ingredients. Pour liquid over cake. 1 3/4 cup 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). The coconut extract is the correct amount and I don't remember it having too strong of a coconut taste. In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar … I was fortunate to work with a lot of women who loved to cook. Cream the butter and beat in … Bake your cake mix according to package directions. The cake batter itself is studded with coconut flakes to add pops of flavor and texture to the cake… Cool the cake when done, remove from pans to cooling rack. 12 ounces sweetened coconut - frozen if available. Vegetable oil, for misting the pan. Add extracts, beating well. The next day,spread filling between layers and on top of cake.Wrap in aluminum foil … Close Brazilian-Style Moist Coconut Cake. Make your own layers from scratch, or use a white or yellow cake mix. Author: Tessa Huff Yield: One 8 " Round Cake … Can You Freeze Coconut Cake? From cinnamon rolls and casseroles for breakfast to the main course and side dishes, we’ve found […]. Place each portion of filling between each layer. The next day, prepare the cake and bake in 2 layers. … 2 cups granulated sugar. Put the 2 pkgs.of frozen coconut in a seperate bowls and let thaw. Recipe is adapted from a WRAL TV recipe submitted by Elizabeth Gardner. You need to make it four days in advance so it has time to "marry" so don't cheat. 16 ounces sour cream. Spread each cake layer, top and sides with coconut frosting (use a thin layer of frosting between each layer). 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). In a large mixer bowl combine the sour cream sugar and coconut. Your Comments: If you decide to try our Sour Cream Coconut Cake Recipe, we’d love to know … With the mixer on … Fill each layer with coconut mix. (6 oz. 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an Prepare cake according to directions on box (use milk instead of water). 1 box Duncan Hines Golden Butter Cake Mix and the ingredients on the package. 202. Enjoy! Pour remaining over top and sides of cake. 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. Split each layer in half where you have four layers. 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. That's 72 hours under virtual lock and key, hear? 1 pkg. Make this cake three days in advance for maximum flavor. Just A Pinch will NOT work unless you turn javascript ON in your browser. Pour remaining over top and sides of cake. Fill each layer with coconut mixture. Pour remaining over top and sides of cake. Calories, carbs, fat, protein, fiber, cholesterol, and more for Coconut Cake (Hostess). Scale 1x 2x 3x Ingredients. each) frozen flaked coconut. 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 … 4 Day Refrigerated Coconut Cake 27reviews This is an ideal cake to take to a church or family reunion or any type of gathering. Yield: 1 (9 inch) layer cake. I use a flat square so that I can divide evenly later. Store in the refrigerator an additional 4 days before serving. She gave me a copy of the newspaper clipping with the recipe. Notes. Spread Lemon Filling between layers. The next day, prepare the cake mix according to package directions for two 8 or 9-inch round cake … 3. March 16, 2019 March 16, 2019. After the coconut thaws stir in with 1 pkg of the coconut the sour cream and sugar. Ingredients: INGREDIENTS. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. While cake is still hot, poke holes throughout the cake. Want to free up space in the oven while cooking on Christmas day? Remove the zest of 3 lemons, being careful to avoid the white pith. Then get out your pressure cooker! I use a flat square so that I can divide evenly later. With everyone in charge of feeding the crowd, the dinner spread will be a smorgasbord of yummy. In a large mixer bowl combine the sour cream sugar and coconut. 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