How to Make Coconut Cream Cake III - A Step-by-Step Guide

Coconut cream cake III is an irresistible dessert that will have everyone asking for seconds. This cake is a perfect combination of moist, fluffy cake layers, smooth and creamy coconut filling, and a generous topping of shredded coconut. It's the ultimate treat for coconut lovers, and it's sure to be a hit at any gathering or celebration.

What sets this coconut cream cake apart from others is the use of real coconut cream in both the cake batter and the filling. The coconut cream adds...

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Ingredients

  • 1 (18.25 ounce) package yellow cake mix with pudding
  • ½ cup white sugar
  • ⅔ cup vegetable oil
  • 4 eggs
  • 1 cup sour cream
  • 1 (10 ounce) package flaked coconut
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • ¼ teaspoon almond extract
  • ½ cup sliced almonds

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 1 - 9x13 inch pan

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
  • In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
  • To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.
  • Nutrition

    573 cal.

    • Total Fat: 32g
    • Saturated Fat: 12g
    • Cholesterol: 72mg
    • Sodium: 384mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 4g
    • Total Sugars: 46g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 110mg
    • Iron: 2mg
    • Potassium: 217mg