Coconut Cream Cake III recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix with pudding
½ cup white sugar
⅔ cup vegetable oil
4 eggs
1 cup sour cream
1 (10 ounce) package flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon almond extract
½ cup sliced almonds

Nutrition Info

573.1 calories
carbohydrate: 66.7 g
cholesterol: 71.5 mg
fat: 32.4 g
fiber: 3.5 g
protein: 6.7 g
saturatedFat: 12.1 g
servingSize: -
sodium: 384.3 mg
sugar: 46.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.

  2. In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.

  3. To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!

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