My Favorite Creamy Coconut Cake w/ Almond Filling

Norma DeRemer

By
@PApride

This cake is for those with a sweet tooth for sure. It is so easy to make and everyone thinks it's made from scratch. When my friends and family asked me for the recipe I couldn't lie. What a surprize look on their faces when they saw it was made with a cake mix.


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Comments:

Serves:

8 to 12

Ingredients

1 pkg
(about 18 ounces) of your favorite white cake mix
1 c
sour cream
3
eggss
1/2 c
vegetable oil
1 tsp
pure vanilla extract
1 tsp
pure coconut extract
1 can(s)
(12 1/2 ounces) almond filling
2
containers (16 ounces each) creamy coconut frosting
1/2 c
sliced almonds

Directions Step-By-Step

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

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy