my favorite creamy coconut cake w/ almond filling
(2 ratings)
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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(2 ratings)
yield
8 to 12
Ingredients For my favorite creamy coconut cake w/ almond filling
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1 pkg(about 18 ounces) of your favorite white cake mix
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1 csour cream
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3eggss
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1/2 cvegetable oil
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1 tsppure vanilla extract
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1 tsppure coconut extract
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1 can(12 1/2 ounces) almond filling
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2containers (16 ounces each) creamy coconut frosting
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1/2 csliced almonds
How To Make my favorite creamy coconut cake w/ almond filling
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1Preheat your oven to 350 degrees.
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2Grease and flour two 9 inch round cake pans and set aside.
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3Combine cake mix, sour cream, eggs, oil, vanilla and coconut extract in a large mixing bowl.
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4Beat with electric mixer at low speed for three minutes or until well blended.
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5Divide evenly between prepared pans. Tap pans on table to release bubbles.
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6Place pans in oven and bake for 30 to 35 minutes or until toothpick inserted into center comes out clean.
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7Remove pans from oven and place on whire racks to cool completely.
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8When cakes are cooled, remove from pans and slice each cake horizontally in half to make four layers.
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9Place one cake layer on a serving plate and spread with half of almond filling.
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10Top with the second cake layer and spread with 1/2 cup coconut frosting.
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11Top with the third cake layer and spread with remaining almond filling.
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12Top with fourth cake layer and spread remaining coconut frosting over top and sides of cake.
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13Sprinkle top of cake with almonds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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