coconut-cream-cake-iii

Coconut Cream Cake III

13 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
JPAULEYBUCKNER
Recipe by  JPAULEYBUCKNER

“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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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

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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.

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Reviews (13)

Rate This Recipe
LP4T
23

LP4T

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 minutes that the recipe calls for in order to activate the pudding in the cake mix. Since there are no liquids added to the cake mix other than the oil, the batter will be thick. I bake my cake for the full 75 minutes at 325 as directed on the recipe and it comes out just right every time, but not all ovens are the same. The only thing I have changed on this recipe is to toast the almonds. If you like coconut this is an exceptionally good and easy recipe. Thanks Jennifer for a great recipe!

LADYJACQUIE
12

LADYJACQUIE

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 recipes. I made it in a tube pan and increased the cooking time to 80 minutes. This was so simple and the result was amazing. I will make this one over and over again. Great recipe.

Bananagirl
6

Bananagirl

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 573 cal
  • 29%
  • Fat
  • 32.4 g
  • 50%
  • Carbs
  • 66.7 g
  • 22%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Coconut Cream Cake I

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Toasted Coconut Cream Cake