A super moist coconut cake made with cake mix and sour cream. Almond glaze compliments the rich coconut flavor.
INGREDIENTS (for 1 servings):
- 1 (18.25 ounce) package yellow cake mix with pudding
- 1/2 cup white sugar
- 2/3 cup vegetable oil
- 4 eggs
- 1 cup sour cream
- 1 (10 ounce) package flaked coconut
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
- 1/2 cup sliced almonds
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
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.
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.