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Moist Coconut Refrigerator Cake is a quick and simple make ahead recipe that is full of coconut flavor. When you are short on time but need a cake that makes an impression for a special event, this is the cake for you.
This cake came from my grandmother's recipe file. It was on a tiny, browned newspaper clipping, labeled Home Economics Extension Adviser; Recipe of the Week.
I remember this cake from childhood church socials. Events where the fold-out tables were pulled out and filled with plate after plate of the most delicious side dishes, and desserts.
This is a great recipe when you need a dessert for a special holiday. Make ahead and free up time for everything else.
Ingredients in Refrigerator Cake
Because this cake uses a white cake mix, it is easy to pull together. While the cake mix shows instructions for both 9-inch and 8-inch cake pans, I suggest using the 8-inch pans for this recipe so you end with thicker layers.
The cake mix is prepared with water, olive oil, and 3 large egg whites.
For the frosting, you only need 4 simple ingredients, powdered sugar, Cool Whip, sour cream, and shredded coconut. That's it. You will be amazed at the great flavor this frosting has. It's a great alternative to heavy, super sweet buttercream cake frostings.
How to Prepare Cake
You may be thinking that 4-days is a long time to make ahead a cake. But that is key in making this moist cake. Don't have a full 4 days? Then three days will work too.
Start by preheating the oven to 350F.
Grease two 8-inch baking pans and set aside.
Add cake mix to mixing bowl. Add water, oil, and egg whites. Mix until well combined.
Divide batter between the two prepared cake pans.
Bake on bottom rack of oven for 20 minutes. Bake until a toothpick inserted in center comes out clean and the cake starts to pull away from the sides of the pan.
Run a knife around the edge of the pans to loosen cakes. Remove cake and cool on wire rack.
When completely cool, cut each layer inhalf with a serrated knife so you have 4 layers.
While the cake is baking, mix Cool Whip and sour cream, blend in powdered sugar. Add shredded coconut and mix until combined.
Place bottom layer on cake plate. Add frosting. Continue to add cake layers and frost. Add frosting to sides and top of cake. Sprinkle with shredded coconut.
Wrap cake and refrigerate for 4 days, three days in a pinch. Serve and enjoy.
How to Store Refrigerator Cake
This cake can be stored in the refrigerator for up to 3-4 more days for the best texture and consistency. Cover and tightly seal.
When to Serve 4 Day Coconut Refrigerator Cake
This is a special occasion cake. Perfect for a holiday dinner or birthday celebration. It's a cake you will want to enjoy with coffee and friends.