Description
A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 teaspoon almond extract
- 2 cups sour cream
- 1 ¾ cups white sugar
- 1 (16 ounce) container frozen whipped topping, thawed
- 2 cups flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) pans.
- Make cake: Beat cake mix
- water
- egg whites
- oil
- and almond extract in a large bowl with an electric mixer on low speed until moistened
- about 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean
- 23 to 28 minutes. Allow cakes to cool completely. Remove cooled cakes from the pans
- then cut each in half horizontally.
- Make frosting: Mix together sour cream and sugar in a medium-sized bowl until combined. Stir in 1 1/2 cups coconut. Reserve 1 cup frosting; spread the rest between the cake layers.
- Fold whipped topping into reserved frosting; spread around the outside of cake. Sprinkle remaining 1/2 cup coconut over the top of frosted cake.
- Refrigerate cake for 1 to 3 days before serving.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 14