Coconut Cream Cake III Recipe
- 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
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.