Coconut Sour Cream Cake
Saturday, November 27, 2004
"A simple cake with a sour cream coconut frosting. A light, refreshing dessert." Original recipe yield: 1 - four layer 9 inch round cake.
You can bake in a sheet cake. The only variation that make in this recipe is if made into a sheet cake you let the cake cool a few minutes and then poke holes in the top with a fork and drizzle a can of cream of coconut on top and it will soak into the cake then add frosting. It makes a very moist delicious cake. To make it simple and easy, you can leave the split layers and all that stuff. That is for you girls that is into making those beautiful stacked cakes.
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 teaspoon almond extract
2 cups sour cream
1 3/4 cups white sugar
1 (8 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.
Labels: Cake and Muffins
colours fill my life with wonders ♥ @ 9:12 PM