Name: Coconut Cream Cake III
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Yellow cake mix with pudding - 1 (18.25 ounce) package; White sugar - ½ cup; Vegetable oil - ⅔ cup; Eggs - 4; Sour cream - 1 cup; Flaked coconut - 1 (10 ounce) package; Confectioners' sugar - 1 cup; Milk - 2 tablespoons; Almond extract - ¼ teaspoon; Sliced almonds - ½ cup

Ingredients for - Coconut Cream Cake III

1. Yellow cake mix with pudding 1 (18.25 ounce) package

2. White sugar ½ cup

3. Vegetable oil ⅔ cup

4. Eggs 4

5. Sour cream 1 cup

6. Flaked coconut 1 (10 ounce) package

7. Confectioners' sugar 1 cup

8. Milk 2 tablespoons

9. Almond extract ¼ teaspoon

10. Sliced almonds ½ cup

How to cook deliciously - Coconut Cream Cake III

1 . Stage

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

2 . Stage

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 . Stage

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.