Ingredients
14
14 servings
- •1 (15.25 ounce) package white cake mix
- •1 cup water
- •3 large egg whites
- •0.5 cup vegetable oil
- •1 teaspoon almond extract
- •2 cups sour cream
- •1.75 cups white sugar
- •2 cups flaked coconut, divided
- •1 (16 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) pans.
- Make cake: Beat cake mix, water, egg whites, oil, and almond extract in a large bowl 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 pans.
- 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.
- Make frosting: Mix together sour cream and sugar in a medium-sized bowl until combined. Stir in 1 1/2 cups coconut. Reserve 1 cup frosting; spread the rest between the cake layers.
- Fold whipped topping into reserved frosting; spread around the outside of cake. Sprinkle remaining 1/2 cup coconut over the top of frosted cake.
- Refrigerate cake for 1 to 3 days before serving.
Nutritional Facts
Per 14 servings
- Calories: 473
- Carbohydrate: 68g
- Fat: 22g
- Fiber: 1g
- Protein: 3g
- Sugar: 56g
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