Coconut Cream Cake III

14
JPAULEYBUCKNER 0

"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!"

Ingredients

1 h 25 m {{adjustedServings}} servings 573 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

14
  1. 14 Ratings

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I have made this cake more times than I can count, and I'm always asked for the recipe. If made properly, this cake will be moist, but it is important that the batter is beat for the full 4 minu...

I made this yesterday. My husband really does not care for coconut. He loved it. He said this was totally DELICIOUS. I agree. I do catering and I will put this in my inventory of easy to do...

I was disappointed with this. I was thinking it was going to be moister. It just tasted like a yellow cake with coconut in it. It certainly wasn't bad. Just wasn't what I expected.