Coconut Sour Cream Cake Best Dishes

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Thursday, October 28, 2010

Coconut Sour Cream Cake

"A easy white cake with a sour cream coconut frosting. A mild, clean dessert."

Ingredients :

1 (18.25 ounce) bundle white cake blend
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

Instructions :

Prep : 15M	Cook : 14M	Ready in : 45M

Grease and flour two 9 inch pans. Prepare cake blend as directed with the aid of manufacturer, including almond extract. Bake in keeping with commands on package. When cake is cool, do away with from pans and reduce in 1/2, horizontally.
To make the filling, mix together the bitter cream and sugar in a medium sized bowl. Stir in 1 half of cups of the coconut. Reserve 1 cup of this mixture and spread the relaxation among the cooled cake layers. Fold whipped topping into the ultimate filling, frost the outside of the cake. Sprinkle the ultimate coconut over the top of the frosted cake.
Refrigerate from 1 to 3 days before serving.

Notes :

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