Decadent Coconut Cream Delight Cake
Indulge in a truly luxurious coconut cake experience that promises unparalleled moistness and flavor. With its delightful blend of frozen coconut's natural moisture, the creamy tanginess of sour cream, and the richness of real butter, this cake is a modern twist on a cherished family recipe from the 1960s. Perfect for any occasion, this cake demands patience as the flavors deepen over time, earning it the nickname 'The 3-Day Coconut Cake'. Ideal for celebrations, this cake not only offers a beautiful presentation but also captivates every coconut lover's palate. Prepare ahead of time for an unforgettable treat.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Yellow Butter Recipe Cake Mix
18 ounces (Duncan Hines recommended)
Butter
1/2 cup (Use real butter, softened)
Eggs
3 (Large)
Water
2/3 cup
Sour Cream
16 ounces (Regular or full-fat)
Frozen Coconut
12 ounces (Thawed)
Sugar
1 cup
Cool Whip
8 ounces (Thawed)
Coconut Flakes
1/2 cup (For sprinkling on top)
Instructions
1
Begin by preparing the frosting base: In a medium bowl, mix together the sour cream, thawed frozen coconut, and sugar. Cover and refrigerate this mixture for at least 8 hours to allow the flavors to meld together.
2
Preheat your oven as per the cake mix instructions. Grease and flour two 8-inch cake pans.
3
Prepare the cake batter by combining the cake mix, real butter, eggs, and water as directed on the cake mix box. Blend until smooth.
4
Divide the cake batter evenly between the prepared pans. Bake according to the cake mix instructions, then allow the cakes to cool completely on a wire rack.
5
Once cooled, carefully cut each cake layer in half horizontally, resulting in four even layers. For precision, consider using dental floss to slice through the cake.
6
Trim the brown edges off the cake layers for an aesthetically pleasing presentation.
7
Layer the cake with the prepared sour cream mixture, spreading it generously between each layer.
8
Once all layers are stacked, coat the outside of the entire cake with the remaining sour cream mixture.
9
Cover the entire cake with Cool Whip, smoothing it evenly across the top and sides.
10
Generously sprinkle coconut flakes over the top of the cake as a finishing touch.
11
Cover and refrigerate the cake for at least one full day before serving to enhance the flavor. For optimal taste, allow two to three days.
12
Slice, serve, and enjoy the richness of this coconut cream delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Coconut Cream Delight Cake?
It is a luxurious, moist coconut cake that uses a blend of frozen coconut, sour cream, and real butter, based on a cherished 1960s family recipe.
Why is this recipe called The 3-Day Coconut Cake?
It earned this nickname because the flavors deepen and the moisture levels improve over time, making it best to serve after two to three days of refrigeration.
What type of cake mix is recommended for this recipe?
The recipe recommends using an 18-ounce box of Yellow Butter Recipe Cake Mix, specifically Duncan Hines.
How much butter is required and how should it be prepared?
You will need 1/2 cup of real butter, which should be softened before being added to the batter.
How many eggs are needed for the cake batter?
The recipe requires 3 large eggs.
How much water should I add to the cake mix?
You should add 2/3 cup of water as directed.
What is in the frosting base?
The frosting base is a mixture of 16 ounces of sour cream, 12 ounces of thawed frozen coconut, and 1 cup of sugar.
How long should the sour cream frosting mixture rest before assembly?
The mixture should be covered and refrigerated for at least 8 hours to allow the flavors to meld together.
Should the frozen coconut be thawed before use?
Yes, both the frozen coconut for the frosting and the Cool Whip for the topping should be thawed.
What kind of sour cream is best for this cake?
Regular or full-fat sour cream is recommended for the richest flavor and texture.
What size cake pans should be used?
The recipe calls for two 8-inch cake pans that have been greased and floured.
How many layers does the final cake have?
The final cake has four layers, created by cutting each of the two baked 8-inch cakes in half horizontally.
What is a professional tip for slicing the cake layers horizontally?
Using dental floss to slice through the cake is a great way to achieve precision and even layers.
Should I remove the brown edges of the cake?
Yes, trimming the brown edges off the cake layers is recommended for a more aesthetically pleasing presentation.
How is the frosting applied to the cake?
The sour cream and coconut mixture is spread generously between each of the four layers and then coated over the outside of the entire cake.
What is the final outer layer of the cake?
The entire cake is covered with an 8-ounce container of thawed Cool Whip, smoothed evenly across the top and sides.
How is the cake garnished?
The cake is finished with a generous sprinkle of 1/2 cup of coconut flakes over the top.
What is the minimum refrigeration time before serving?
The cake should be refrigerated for at least one full day, though two to three days is optimal for flavor enhancement.
Can I use fresh coconut instead of frozen?
The recipe specifically calls for frozen coconut because its natural moisture contributes to the cake's unique texture.
How much sugar is added to the frosting?
One cup of sugar is mixed into the sour cream and frozen coconut base.
Is this cake suitable for special occasions?
Yes, it is ideal for celebrations and birthdays due to its beautiful presentation and indulgent flavor.
What makes the cake so moist?
The combination of real butter in the batter and the liquid from the sour cream and frozen coconut mixture soaking into the layers makes it incredibly moist.
Can I use a different flavor of cake mix?
While the recipe specifies Yellow Butter Recipe cake mix for a traditional flavor, you could experiment, though it may change the classic profile.
Is the Cool Whip mixed with the sour cream?
No, the sour cream mixture is used between layers and as an initial coat, while the Cool Whip is used as the final outer frosting.
What should I do if my cake layers aren't flat?
You can trim the tops of the cakes to make them level before slicing them horizontally into four layers.
How should leftovers be stored?
Leftover cake should be kept covered and stored in the refrigerator to maintain freshness and food safety.
Is this a difficult recipe to make?
It is relatively simple because it uses a cake mix base, but it requires patience for the chilling and setting stages.
Can I skip the 8-hour chill time for the frosting base?
It is not recommended, as that time allows the sugar to dissolve and the coconut to hydrate the sour cream.
How much coconut is used for the topping?
1/2 cup of coconut flakes are used specifically for sprinkling on the very top of the cake.
What is the history of this recipe?
It is described as a modern twist on a cherished family recipe dating back to the 1960s.