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Coconut Cream Cake III

SUBMITTED BY: JPAULEYBUCKNER

"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!"
PREP TIME  10 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch pan
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  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 MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2005 by LP4T
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!

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2004 by LADYJACQUIE
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.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2004 by RCOOLING
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.

5 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 578

  • Total Fat: 33.4g
  • Cholesterol: 80mg
  • Sodium: 375mg
  • Total Carbs: 65.8g
  •     Dietary Fiber: 2.2g
  • Protein: 6.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

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