Coconut Cream Cake III Recipe -

Coconut Cream Cake III

Recipe by  

"This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    1 hr 25 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 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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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2005

I have made this cake more times than I can count, and I'm always asked for the recipe. If made properly, this cake will be moist, but it is important that the batter is beat for the full 4 minutes that the recipe calls for in order to activate the pudding in the cake mix. Since there are no liquids added to the cake mix other than the oil, the batter will be thick. I bake my cake for the full 75 minutes at 325 as directed on the recipe and it comes out just right every time, but not all ovens are the same. The only thing I have changed on this recipe is to toast the almonds. If you like coconut this is an exceptionally good and easy recipe. Thanks Jennifer for a great recipe!

Most Helpful Critical Review
Aug 10, 2004

I was disappointed with this. I was thinking it was going to be moister. It just tasted like a yellow cake with coconut in it. It certainly wasn't bad. Just wasn't what I expected.


14 Ratings

May 16, 2004

I made this yesterday. My husband really does not care for coconut. He loved it. He said this was totally DELICIOUS. I agree. I do catering and I will put this in my inventory of easy to do recipes. I made it in a tube pan and increased the cooking time to 80 minutes. This was so simple and the result was amazing. I will make this one over and over again. Great recipe.

Apr 09, 2006

mmm very tasty and moist. I did however change the recipe a bit. I used 1 teaspoon of coconut extract, low fat sour cream, and used a whipped cream frosting and browned some coconut flakes to put on top. I also cut the sugar down a bit and made them into 24 muffins. Everybody loved it! Very moist! This went perfect for my Hawaiian themed birthday party.

May 14, 2004

Well I left the coconut out because I am the only one that likes it and the cakes was still really good but it only took half the time to bake. I am not sure if it was because I left the coconut out or if the time on the recipe is wrong. Be careful and watch the cake when you are baking it. I will probably try it next time with the coconut.

Dec 21, 2009

This cake was very simple to make and tasted great. I baked it about 60 minutes. It was still too long. It was just a little too golden brown. Still very tasty.

Mar 23, 2009

Very moist and delicious cake! I only baked it for about 50-55 mins. though as 75 was WAYYY too long for my oven. This is very tasty.....otherwise I made it exactly as the recipe stated. YUMMY!!! Thanks Jennifer!

Oct 08, 2004

i personally the time (75 minutes is about 15 minutes too long. check it out at 60 minutes


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  • Calories
  • 573 kcal
  • 29%
  • Carbohydrates
  • 66.7 g
  • 22%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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