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Coconut Cream Cake III

Rated as 4.64 out of 5 Stars

"This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!"
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Ingredients

1 h 25 m servings 573 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
  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.
  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.

Nutrition Facts


Per Serving: 573 calories; 32.4 g fat; 66.7 g carbohydrates; 6.7 g protein; 71 mg cholesterol; 384 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have made this cake more times than I can count, and I'm always asked for the recipe. If made properly, this cake will be moist, but it is important that the batter is beat for the full 4 minu...

Most helpful critical review

I was disappointed with this. I was thinking it was going to be moister. It just tasted like a yellow cake with coconut in it. It certainly wasn't bad. Just wasn't what I expected.

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I have made this cake more times than I can count, and I'm always asked for the recipe. If made properly, this cake will be moist, but it is important that the batter is beat for the full 4 minu...

I made this yesterday. My husband really does not care for coconut. He loved it. He said this was totally DELICIOUS. I agree. I do catering and I will put this in my inventory of easy to do...

I was disappointed with this. I was thinking it was going to be moister. It just tasted like a yellow cake with coconut in it. It certainly wasn't bad. Just wasn't what I expected.

mmm very tasty and moist. I did however change the recipe a bit. I used 1 teaspoon of coconut extract, low fat sour cream, and used a whipped cream frosting and browned some coconut flakes to pu...

Well I left the coconut out because I am the only one that likes it and the cakes was still really good but it only took half the time to bake. I am not sure if it was because I left the coconut...

This cake was very simple to make and tasted great. I baked it about 60 minutes. It was still too long. It was just a little too golden brown. Still very tasty.

Very moist and delicious cake! I only baked it for about 50-55 mins. though as 75 was WAYYY too long for my oven. This is very tasty.....otherwise I made it exactly as the recipe stated. YUMM...

i personally the time (75 minutes is about 15 minutes too long. check it out at 60 minutes

This is so easy and very rich. My daughter, 7 made this for Father's Day. Huge hit! The sour cream gives it a great texture.