Recipe
Coconut Sour Cream Cake Recipe
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Rapunzel / All my dishes 1 year, 2 months ago
I found this cake on allrecipes.com, made it for my Mom's 68th birthday last night. It was absolutely delicious, party guests gobbled it up! Please note that 1-3 days refrigerator time is suggested; I neglected to read that when planning and only end... More
Prep:15m Cook:25m Servings:14
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 Rapunzel |
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Ingredients
- 1 (18.25 ounce) package white
- cake mix
- 1 teaspoon almond extract
- 2 cups sour cream
- 1 3/4 cups white sugar
- 1 (16 ounce) container frozen
- whipped topping, thawed
- 2 cups flaked coconut
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.
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henrie 1 year, 2 months ago 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.
midgelet 1 year, 2 months ago said:
Sounds luscious!
minitindel 1 year, 2 months ago said:
Wow delishhhhhhh thank you