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


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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

How to Make My Favorite Creamy Coconut Cake w/ Almond Filling


  • 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.

Printable Recipe Card

About My Favorite Creamy Coconut Cake w/ Almond Filling

Course/Dish: Cakes
Other Tag: Quick & Easy

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