Super Moist 4-Day Refrigerator Cake
Moist and easy cake frosted with a light and fluffy coconut frosting.
- 16.5 ounce white cake mix Duncan Hines
- 1 cup water
- 3 egg whites
- 1/3 cup olive oil
- 6 cups cool whip 16 oz container
- 1 1/2 cup powdered sugar
- 1 1/2 cup sour cream
- 2 1/2 cups shredded coconut
Preheat oven to 350°F.
Grease bottom and sides of cake pan with shortening.
Add cake mix to a mixer. Add egg whites, water, and oil to mixer and blend until combined.
Divide batter between two 8-inch cake pans. Gently spread to the edge of pan.
Place on lower rack of oven.
Bake for 20 minutes. Check and watch for edges of the cake to brown and pull away from sides of the pan. Depending on your pan you may need to add an additional 3-5 minutes to ensure cake is done.
Run knife along edge of pan to loosen cake. Remove cake and cool on a rack.
When cake is completely cool, take serated knife and cut each layer in half.
While cake is in oven. Combine sour cream and cool whip. Mix in powdered sugar. Add shredded coconut and mix until well combined.
Place the bottom layer of cake on a cake plate and frost. Add additional layers and frost each. Frost sides and top.
Sprinkle with additional shredded coconut.
Lightly cover with plastic wrap. Place in refrigerator for 4 days.
Remove, cut and serve!
Calories: 466kcal | Carbohydrates: 66g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 383mg | Potassium: 181mg | Fiber: 1g | Sugar: 46g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg