Coconut Cream Cake III recipe
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Ingredients
- 1 (18.25 ounce) package yellow cake mix with pudding ½ cup white sugar ⅔ cup vegetable oil 4 eggs 1 cup sour cream 1 (10 ounce) package flaked coconut 1 cup confectioners' sugar 2 tablespoons milk ¼ teaspoon almond extract ½ cup sliced almonds
Nutrition Info
- 573.1 caloriescarbohydrate: 66.7 gcholesterol: 71.5 mgfat: 32.4 gfiber: 3.5 gprotein: 6.7 gsaturatedFat: 12.1 gservingSize: -sodium: 384.3 mgsugar: 46.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut Cream Cake III
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
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.
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.