Coconut Sour Cream Cake
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
43
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Grease and flour two 9 inch pans
2
Prepare cake mix as directed by manufacturer, adding almond extract
3
Bake according to instructions on package
4
When cake is cool, remove from pans and cut in half, horizontally
5
To make the filling, mix together the sour cream and sugar in a medium sized bowl
6
Stir in 1 1/2 cups of the coconut
7
Reserve 1 cup of this mixture and spread the rest between the cooled cake layers
8
Fold whipped topping into the remaining filling, frost the outside of the cake
9
Sprinkle the remaining coconut over the top of the frosted cake
10
Refrigerate from 1 to 3 days before serving