My Favorite Creamy Coconut Cake w/ Almond Filling
(about 18 ounces) of your favorite white cake mix
pure vanilla extract
pure coconut extract
(12 1/2 ounces) almond filling
containers (16 ounces each) creamy coconut frosting
1Preheat your oven to 350 degrees.
2Grease and flour two 9 inch round cake pans and set aside.
3Combine cake mix, sour cream, eggs, oil, vanilla and coconut extract in a large mixing bowl.
4Beat with electric mixer at low speed for three minutes or until well blended.
5Divide evenly between prepared pans. Tap pans on table to release bubbles.
6Place pans in oven and bake for 30 to 35 minutes or until toothpick inserted into center comes out clean.
7Remove pans from oven and place on whire racks to cool completely.
8When cakes are cooled, remove from pans and slice each cake horizontally in half to make four layers.
9Place one cake layer on a serving plate and spread with half of almond filling.
10Top with the second cake layer and spread with 1/2 cup coconut frosting.
11Top with the third cake layer and spread with remaining almond filling.
12Top with fourth cake layer and spread remaining coconut frosting over top and sides of cake.
13Sprinkle top of cake with almonds.
Posted: Sat, Feb 4, 2012