Coconut Sour Cream Cake Recipe | Yummly

Coconut Sour Cream Cake

ALLRECIPES(1)
Thomas L.: "We prefer this all-star cake recipe without almon…" Read More
6Ingredients
45Minutes
520Calories
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Ingredients

US|METRIC
  • 18.25 ounces white cake mix
  • 1 teaspoon almond extract
  • 2 cups sour cream
  • 1 3/4 cups white sugar
  • 16 ounces frozen whipped topping (thawed)
  • 2 cups flaked coconut
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    NutritionView More

    520Calories
    Sodium16% DV390mg
    Fat32% DV21g
    Protein8% DV4g
    Carbs27% DV81g
    Fiber8% DV2g
    Calories520Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol20mg7%
    Sodium390mg16%
    Potassium200mg6%
    Protein4g8%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate81g27%
    Dietary Fiber2g8%
    Sugars69g138%
    Vitamin A6%
    Vitamin C2%
    Calcium15%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Thomas L. a year ago
    We prefer this all-star cake recipe without almond extract and with butter cake mix rather than white. We own a 4-star b&b and it has been wedding cake many times. For family we use 2 boxes of mix and double the icing mix. For our own kitchen and lots of teen-age boys, we cook it as one sheet cake in a large lasagna pan. We divide the sheet cake (using our dental floss technique) to make two layers. We mix all the icing ingredients except the whipped topping and reserve 2-3 cups of that for the middle of the cake. Then we add the whipped topping in the remaining icing and put it on the top of the sheet. Makes about 16 generous servings and lasts a week in the fridge but about 36 hours in our house.

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