Coconut Sour Cream Cake
Ingreadient
Cake:
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1 (15.25 ounce) package white cake mix
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1 cup water
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½ cup vegetable oil
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3 large egg whites
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1 teaspoon almond extract
Coconut Frosting:
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2 cups sour cream
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1 ¾ cups white sugar
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2 cups flaked coconut, divided
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1 (16 ounce) container frozen whipped topping, thawed
Direction
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) round cake pans.
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Make the cake: Combine cake mix, water, oil, egg whites, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
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Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 23 to 28 minutes. Allow cakes to cool completely. Remove cooled cakes from the pans, then cut each in half horizontally.
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Make the frosting: Combine sour cream and sugar together in a medium-sized bowl. Stir in 1 1/2 cups coconut. Reserve 1 cup frosting. Spread remaining frosting between the cooled cake layers; stack layers.
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Fold whipped topping into reserved frosting; frost top and sides of cake. Sprinkle remaining 1/2 cup coconut over top of the frosted cake.
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Refrigerate cake for 1 to 3 days before serving.
