Coconut Cream Cake III

Coconut Cream Cake III
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    42

Imagine a cloud of coconut-infused delight, where the airy texture of a perfect cake meets the creamy indulgence of coconut cream pie. This recipe delivers precisely that – a moist, flavorful cake that's surprisingly simple to create and guaranteed to vanish in moments!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    67 g
  • Cholesterol
    72 mg
  • Fiber
    4 g
  • Protein
    7 g
  • Saturated Fat
    12 g
  • Sodium
    384 mg
  • Sugar
    46 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan to prevent sticking. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, combine the yellow cake mix, granulated sugar, vegetable oil, eggs, and sour cream. Beat with an electric mixer on medium speed for 4 minutes, until well combined and smooth. (Mixing time: 5 minutes)

Image Step 03
03 Step

Recipe View Gently fold in most of the flaked coconut, reserving a small amount for topping. (Folding time: 2 minutes)

Image Step 04
04 Step

Recipe View Pour the batter into the prepared pan, spreading evenly. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean. (Baking time: 70-75 minutes)

Image Step 05
05 Step

Recipe View Let the cake cool completely in the pan before glazing. (Cooling time: 60 minutes)

Image Step 06
06 Step

Recipe View To prepare the glaze, in a small bowl, whisk together the confectioners' sugar, 2 tablespoons of milk, and almond extract. Add more milk, a teaspoon at a time, until you reach a smooth, pourable consistency. (Glaze prep time: 5 minutes)

Image Step 07
07 Step

Recipe View Once the cake is completely cooled, drizzle the glaze evenly over the top. Immediately sprinkle with the reserved flaked coconut and sliced almonds. (Glazing time: 3 minutes)

Image Step 08
08 Step

Recipe View Slice, serve, and enjoy this coconut dream! (Enjoyment time: ongoing!)

For an extra layer of coconut flavor, try using coconut oil in place of vegetable oil.
Toasting the sliced almonds before adding them to the glaze will enhance their flavor and add a nice crunch.
If you don't have almond extract, vanilla extract can be used as a substitute.
This cake is even better the next day, after the flavors have had a chance to meld together.

Leanne Nitzsche

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 14 Ratings)
Total Reviews: (4)
  • Kiarra Swaniawskijacobs

    So easy to make and tastes amazing! I love that it uses a cake mix as a shortcut.

  • Tate Rohan

    I've made this cake several times now, and it's always a winner. The almond extract adds a unique and delicious touch.

  • Annabelle Leannon

    My family absolutely loved this cake! I added a layer of coconut cream filling and it took it to the next level.

  • Keith Waters

    This cake was a huge hit at our family gathering! Everyone raved about the coconut flavor and how moist it was.

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