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