My Favorite Creamy Coconut Cake w/ Almond Filling

Norma DeRemer


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.

★★★★★ 2 votes
8 to 12


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


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.

About My Favorite Creamy Coconut Cake w/ Almond Filling

Course/Dish: Cakes
Other Tag: Quick & Easy