Close
Ingredients
| white cake mix: 1 18.25oz package |
| almond extract: 1 tsp |
| sour cream: 2 cups |
| granulated sugar: 1 3/4 cups |
| frozen whipped topping: 1 16oz package (thawed) |
| flaked coconut meat: 2 cups |
Coconut Sour Cream Cake
Credit: AllRecipes
User rating:
"A simple white cake with a sour cream coconut frosting. A light, refreshing dessert."
-
Prep Time
15 min -
Cook Time
25 min -
Servings
14 serving(s)
Tags
Directions
- Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
- To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
- Refrigerate from 1 to 3 days before serving.