Coconut Cream Cake III Recipe

Coconut Cream Cake III Recipe

  • 1 (18.25 ounce) package yellow cake mix with pudding
  • 1/2 cup white sugar
  • 2/3 cup vegetable oil
  • 4 eggs
  • 1 cup sour cream
  • 1 (10 ounce) package flaked coconut
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract
  • 1/2 cup sliced almonds
  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch pan.
  2. 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.
  3. 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.
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