4 Day Sour Cream Coconut Cake Recipe

5 from 1 vote

Try my 4 Day Sour Cream Coconut Cake, a favorite among vintage cake mix recipes! Although you do have to be patient to get the reward, it’s so worth the wait!

If you enjoy vintage dessert recipes, then you’re probably already familiar with the Refrigerator Coconut Cake. Different versions of these super moist cakes have appeared in church and community cookbooks for decades. Mine is probably very similar to some you’ve seen before because it was perfected by hundreds of cooks who came before me.

A slice of cake on a blue serving plate.

This tried-and-true vintage recipe uses a boxed cake mix as its base, along with a frosting of whipped topping, sour cream, and sweetened coconut. The topping is slathered on the cake layers, and the whole thing then sits in the fridge for four days to meld and mellow. And yes, you really do have to wait four days, so plan ahead for this one!

Any time you need a show-stopper of a dessert, this moist and flavorful 4 Day Sour Cream Coconut Cake is a great choice.

❤️ What I Love About This Recipe

The long refrigeration period creates a very moist texture in the cake.
You need just a few simple ingredients.
You can customize the garnishes to suit different holidays and themes.

You’ll also find this recipe in my cookbook!

You can see 4 Day Coconut Cake on pages 272-273 in my cookbook, My Southern Table! Get your signed copy today.

Mockup of My Southern Table cookbook pages 272-273.

BUY NOW!

🛒 Ingredient Notes

All ingredients needed to make the recipe.

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Yellow Cake Mix — Choose a quality brand like Betty Crocker Super Moist for the best results. Follow the baking time and temperature in the cake mix instructions.
Butter — You’ll replace the oil called for by the cake mix with an equal amount of softened butter.
Eggs — Use the number required by the cake mix instructions.
Frozen Topping (Cool Whip) — Make sure the topping is thawed before you start the recipe. It’s best to let it sit overnight in the refrigerator. Cool Whip brand is very popular but there are other available that are good choices, too.
Powdered Sugar — You’ll find powdered sugar in the baking aisle of your grocery. It’s sometimes called confectioner’s sugar or 10X sugar. They’re pretty much all the same. I do suggest that you take a moment to sift the powdered sugar. That step will eliminate any little clumps and make the sugar easy to incorporate.
Sour Cream — Sour cream gives a lovely light tangy flavor to the cake topping. You could substitute Greek yogurt if you wanted.
Sweetened Shredded Coconut — Similar recipes for this cake require the use of frozen coconut in the topping. However, I prefer sweetened shredded coconut. And I’ll always choose Baker’s Angel Flake brand.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How I Make 4 Day Coconut Cake

Ingredients in a mixing bowl. — **STEP 2.**

Preheat the oven to the temperature specified on the cake mix box. Grease and flour two 8-inch cake pans.
In a large mixing bowl, prepare the cake batter according to the instructions on the box, substituting softened butter for the oil. Divide the batter evenly between the prepared cake pans.
Bake the cake layers according to the package instructions. Allow the layers to cool completely on a wire rack.
When completely cool, use a sharp knife to split each layer in half horizontally, creating four thin layers.

👉 PRO TIP: Splitting the layers is much easier if they have been refrigerated overnight.

Powdered sugar in a mixing bowl. — **STEP 5.**

Coconut added to the mixing bowl. — **STEP 5.**

In a large mixing bowl, use a wooden spoon to combine the thawed frozen topping, sifted powdered sugar, and sour cream. Mix until smooth and well combined.
Stir in the sweetened shredded coconut until evenly distributed throughout the frosting.
Spread the frosting between each layer and over the top and sides of the cake.
Cover the cake lightly with plastic wrap and refrigerate for four days to allow the flavors to meld together.

Finished cake with toasted coconut and pecan garnishes. — **STEP 9.**

👉 PRO TIP: I usually garnish the top with chopped pecans and toasted coconut, but it’s not necessary. It’s a very white, one-color cake, so a pretty garnish and a colorful pedestal or cake plate and serving plates help it visually. At Christmas, I often use a garnish of mint leaves and cherries; for the Fourth of July, I garnish with fresh strawberries and blueberries; and at Easter, I use dyed green coconut with jelly beans and malted milk eggs.

Before serving, garnish the cake with your choice of toppings, such as chopped pecans, toasted coconut, or seasonal fruits if desired.

⚠️ Troubleshooting Tips

To help with removing the cake layers from the pans, run a table knife around the edges to loosen them.
Make sure the frozen topping is fully thawed before mixing.
If the frosting seems too thin, add powdered sugar a bit at a time until the desired consistency is reached. If it seems too thick, thin it out with a splash of milk.

🔀 Recipe Variations

Try adding crushed pineapple to the frosting.
Try a coconut cake mix in place of the standard yellow mix. A white cake mix will also work, but the result won’t be nearly as rich as with a yellow mix.

🍽️ How to Serve

Slice and serve this moist coconut cake chilled for the best texture and flavor.
Garnish with fresh berries, mint leaves, or edible flowers for a festive touch.

🍚 How to Store

Store leftover cake in an airtight container in the refrigerator for up to one week.
For longer storage, wrap individual slices of cake in plastic wrap followed by aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before serving.

❓ Questions About 4 Day Coconut Cake

Can I substitute something else for the sour cream in the frosting?

You’d need something to replicate the trademark tanginess provided by the sour cream, so Greek yogurt is probably a good choice as a substitute.

Can I use low-fat whipped topping?

Yes, you can. Low fat versions of whipped topping and sour cream both work in this recipe but be aware that the final product will be a bit less rich tasting.

Can I use whipped cream instead of Cool Whip in the topping?

It sure would taste delicious, but I don’t recommend it. Real whipped cream doesn’t last nearly as long as Cool Whip — it’s an entirely different product with an entirely different molecular structure — and would probably result in a big, wet mess by the end of the 4-day waiting period. Just trust me and stick with Cool Whip for this recipe.

Can I freeze the assembled cake before serving?

You can freeze the prepared cake for up to one month. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw the cake in the refrigerator for at least 24 hours before serving.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

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