How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
    wow delishhhhhhh thank you
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    " It was excellent "
    midgelet ate it and said...
    sounds luscious!
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    " It was excellent "
    henrie ate it and said...
    Love the sound of this cake, mine is a bit different but still have the same 3 day waiting period. You got my 5, bookmarking it to make.
    Was this review helpful? Yes Flag

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