Give Thanks: Three Day Coconut Cake

Shannon from Dinner or Dessert

Hi, I'm Shannon from Dinner or Dessert and am so excited to be guest posting for Dee Dee as a part of the Give Thanks blog event! 

I look forward to Thanksgiving every year. I have to admit one of the reasons is because it means I can listen to Christmas music without people thinking I'm crazy. But really it's because I get to see my family and remind them how much I love them! Oh and the good food is always an added bonus. 

Every Thanksgiving my family meets at my grandparents house in Nashville, TN to eat our hearts out. But with every holiday dinner comes a lot of work. My grandma starts planning the menu months in advance and then there's the grocery shopping, preparing the food and making sure it all comes out hot at the same time. When you only have one oven, it seems like there is never enough time or space to get it all done in time. Well this coconut cake gives you one less course to stress about because you make it three days ahead of time. It is the best coconut cake I've ever had and is a perfect Thanksgiving dessert because it needs to sit in the fridge for three days before serving! It is a four layer white cake, layered with a sweet coconut mixture that seeps into the cake, topped with coconut cool whip frosting and flaked coconut. It is so flavorful and oozes with coconut flavor without being one bit soggy. Try it, you will love it! 

Three-Day Coconut Cake

1 box of white cake mix 

16 oz. sour cream

12 oz. frozen coconut, thawed (in the frozen fruit aisle)

2 c. sugar

1 8 oz. container of cool whip

1 bag of flaked coconut 

for the cake:

Preheat the oven to 350°F. 

Prepare cake mix according to the box and spread between two 9-inch round cake pans. Bake according to the box. Once the cakes have cooled, split each 9- inch round to make a total of 4 layers. 

for the coconut mixture:

While the cake is baking, blend together the sugar, thawed coconut and sour cream and chill for at least 20 minutes. Set one cup of this mixture aside to mix with the frosting. Layer about 1 1/2 cups of the mixture between each cake layer. 

for the frosting:

Blend together 2 cups of cool whip and the 1 c. of coconut mixture you set aside. Frost the cake and then sprinkle the top and sides of the cake with coconut flakes. 

Cover and refrigerate cake for 3 days.