Four Day Coconut Cake Recipes

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

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.