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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 14 |
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I found this cake on , made it for my Mom's 68th birthday last night. It was absolutely delicious, party guests gobbled it up! Please note that 1-3 days refrigerator time is suggested; I neglected to read that when planning and only ended up refrigerating for 5 hours. Read more . It still turned out fabulous, but imagine the flavors would really meld with more time! Also, 8 oz of whipped topping would have been plenty, I have a ton of frosting left over so it looks like I'll be making cupcakes this afternoon! Ingredients:
1 (18.25 ounce) package white |
cake mix |
1 teaspoon almond extract |
2 cups sour cream |
1 3/4 cups white sugar |
1 (16 ounce) container frozen |
whipped topping, thawed |
2 cups flaked coconut |
Directions:
1. 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.
2. 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.
3. Refrigerate from 1 to 3 days before serving.
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