Coconut Cream Cake III Recipe

Ingredients
<br>- 1 (18.25 ounce) package yellow cake mix with pudding
<br>- ½ cup white sugar
<br>- ⅔ cup vegetable oil
<br>- 4  eggs
<br>- 1 cup sour cream
<br>- 1 (10 ounce) package flaked coconut
<br>- 1 cup confectioners' sugar
<br>- 2 tablespoons milk
<br>- ¼ teaspoon almond extract
<br>- ½ cup sliced almonds
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
<br>step 2: In a large bowl, combine cake mix, sugar, oil, eggs and sour cream.  Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
<br>step 3: To make the glaze:   Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency.  Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.
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Ingredients
- 1 (18.25 ounce) package yellow cake mix with pudding
- ½ cup white sugar
- ⅔ cup vegetable oil
- 4 eggs
- 1 cup sour cream
- 1 (10 ounce) package flaked coconut
- 1 cup confectioners' sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
- ½ cup sliced almonds

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
step 2: In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
step 3: To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

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