Coconut Cream Cake Iii
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
White Sugar2 cup
Vegetable Oil4
Eggs1 cup
Sour Cream280 g
Flaked Coconut (package)1 cup
Sugar (confectioners')2 tbsps
Milk1 tsp
Almond Extract1 cup
Almond (sliced)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease a 9x13 inch pan
3
In a large bowl, combine cake mix, sugar, oil, eggs and sour cream
4
Beat mixture for 4 minutes, then fold in the coconut
5
Pour batter into prepared pan
6
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean
7
To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency
8
Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds