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Tropical Coconut Sour Cream Cake

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
1495 min
SERVINGS
14 servings
Dessert Cake
Tropical Coconut Sour Cream Cake
Ingredients
  • 1 (15.25 ounce) package white cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large egg whites
  • 1 teaspoon almond extract
  • 2 cups sour cream
  • 1 3/4 cups white sugar
  • 2 cups flaked coconut, divided
  • 1 (16 ounce) container frozen whipped topping, thawed
Instructions
1
Preheat your oven to the required temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take two round cake pans and grease them thoroughly with a non-stick cooking spray. Then, dust the inside of these pans with flour to prevent sticking during baking.
3
Make the cake batter by mixing together the cake mix, water, oil, egg whites, and almond extract in a large bowl. Use an electric mixer on low speed to blend the ingredients until they form a smooth mixture, taking approximately 30 seconds. Gradually increase the mixer speed to medium and continue beating for an additional 2 minutes.
4
Pour the cake batter evenly into the prepared pans, making sure to fill them about 2/3 full.
5
Bake the cakes in a preheated oven for a period of time ranging from 23 to 28 minutes, or until a toothpick inserted into the center comes out clean.
6
Allow the cakes to cool completely before removing them from their pans.
7
Cut each cooled cake in half horizontally, creating two layers.
8
Make the frosting by combining sour cream and sugar together in a medium-sized bowl. Mix well until the sugar is fully dissolved.
9
Add 1 1/2 cups of shredded coconut to the frosting mixture and stir until well combined. Set aside 1 cup of this frosting for later use.
10
Spread the remaining frosting mixture between the cooled cake layers, stacking them on top of each other.
11
Fold whipped topping into the reserved frosting mixture and use it to frost the top and sides of the cake.
12
Finally, sprinkle the remaining 1/2 cup of shredded coconut over the top of the frosted cake.
13
Refrigerate the cake for 1 to 3 days before serving.