Coconut Sour Cream Cake

Coconut Sour Cream Cake

Components

Unique recipe makes 1 – 4 layer 9 inch spherical cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (18.25 ounce) package deal white cake combine

  • 1 teaspoon almond extract

  • 2 cups bitter cream

  • 1 three/four cups white sugar

  • 1 (sixteen ounce) container frozen whipped topping, thawed

  • 2 cups flaked coconut

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  • PREP

    15 minutes

  • COOK

    25 minutes

  • READY IN

    forty five minutes

Coconut Sour Cream Cake

Instructions

  1. Grease and flour two 9 inch pans. Put together cake combine as directed by producer, including almond extract. Bake in response to directions on package deal. When cake is cool, take away from pans and reduce in half, horizontally.
  2. To make the filling, combine collectively the bitter cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this combination and unfold the remaining between the cooled cake layers. Fold whipped topping into the remaining filling, frost the surface of the cake. Sprinkle the remaining coconut excessive of the frosted cake.
  3. Refrigerate from 1 to three days earlier than serving.

Vitamin

  • Energy
  • 473 kcal
  • 24%
  • Carbohydrates
  • sixty seven.7 g
  • 22%
  • Ldl cholesterol
  • 14 mg
  • 5%
  • Fats
  • 21.9 g
  • 34%
  • Fiber
  • 1.four g
  • 6%
  • Protein
  • three.four g
  • 7%
  • Sodium
  • 298 mg
  • 12%

* % Day by day Values are based mostly on a 2,000 calorie food plan.

Recipe by Donna West

“A easy white cake with a bitter cream coconut frosting. A light-weight, refreshing dessert.”

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