Here is the yummy cake we had for book club last night. This cake is better if you make it a day or two before you need it so it can sit in the fridge and just get better and better!
Sour Cream Coconut Cake
* 1 pkg (2-layer size) yellow cake mix
* 1 1/3 cups water
* 3/4 cup Egg Beaters (the healthier lower fat, lower cholesterol choice) or 3 large eggs
* 1/3 cup oil
* 1/2 teaspoon pure almond flavoring
Topping:
* 1 container (16 oz) cool whip
* 1 package (16 oz) flaked coconut
* 1 carton (16 oz) sour cream (use light or fat free for the healthier choice)
* 1 cup sugar
1. Preheat oven to 350 degrees and spray two 8 or 9-inch round pans. Set aside.
2. Combine the first 5 ingredients in a large bowl then beat with an electric mixer (hand or stand up) on high speed for 2 minutes.
3. Divide the batter between the two pans and bake for 30 to 35 minutes. Cool for 10 minutes in the pan then remove and let cool completely. When cooled, cut each layer in half horizontally so that you have 4 layers instead of just 2.
4. For the topping: Fold (meaning use a spoon and stir gently because you don't want to "de-fluff" is that a word? the cool whip) together all the topping ingredients. Place the first layer on the serving platter and spread some topping on it, place the next layer and do the same until all four layers are stacked and topped. Then spread the topping around the sides. Easy and yummy! Store in the refrigerator.
I got this recipe out of "Family Cookbook" put out by Wal-Mart, the recipe was created by an employee in North Carolina. I give it two thumbs up, thanks Brenda!
* 1 1/3 cups water
* 3/4 cup Egg Beaters (the healthier lower fat, lower cholesterol choice) or 3 large eggs
* 1/3 cup oil
* 1/2 teaspoon pure almond flavoring
Topping:
* 1 container (16 oz) cool whip
* 1 package (16 oz) flaked coconut
* 1 carton (16 oz) sour cream (use light or fat free for the healthier choice)
* 1 cup sugar
1. Preheat oven to 350 degrees and spray two 8 or 9-inch round pans. Set aside.
2. Combine the first 5 ingredients in a large bowl then beat with an electric mixer (hand or stand up) on high speed for 2 minutes.
3. Divide the batter between the two pans and bake for 30 to 35 minutes. Cool for 10 minutes in the pan then remove and let cool completely. When cooled, cut each layer in half horizontally so that you have 4 layers instead of just 2.
4. For the topping: Fold (meaning use a spoon and stir gently because you don't want to "de-fluff" is that a word? the cool whip) together all the topping ingredients. Place the first layer on the serving platter and spread some topping on it, place the next layer and do the same until all four layers are stacked and topped. Then spread the topping around the sides. Easy and yummy! Store in the refrigerator.
I got this recipe out of "Family Cookbook" put out by Wal-Mart, the recipe was created by an employee in North Carolina. I give it two thumbs up, thanks Brenda!
1 comment:
I am so sad I missed that! It looks real good.
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