Desserts

Cool Lemon Coconut Sour Cream Cake

Cool Lemon Coconut Sour Cream Cake recipe

photo by:

kraft

I've made this cake twice now and it was a hit both times. The icing is amazing! I garnished with frozen rasberries and blackberries. I will definitely make it again.

posted by

cmoss142

on 2/19/2009

time

prep:

10 min

total:

1 hr 20 min

servings

total:

16 servings, one slice each

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what you need

eggs

pkg. (2-layer size) lemon cake mix

1-3/4

cups BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/3

cup oil

1-1/2

cups BAKER'S ANGEL FLAKE Coconut

1/2

cup sugar

1-1/2

cups thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Spray 10-cup tube pan or 12-cup fluted tube pan with cooking spray; set aside. Beat eggs, cake mix, 1 cup of the sour cream and the oil in large bowl with electric mixer on medium speed 2 min. Pour into prepared pan.

BAKE 40 min. or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around edge of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.

MIX remaining 3/4 cup sour cream, the coconut and sugar in large bowl until well blended. Gently stir in whipped topping. Spread onto cake. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise

At 16 servings, this delicious cake makes a great dessert to serve a crowd on a special occasion.

Best of Season

Garnish with halved fresh strawberries just before serving.

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cmoss142

posted:2/19/2009

I've made this cake twice now and it was a hit both times. The icing is amazing! I garnished with frozen rasberries and blackberries. I will definitely make it again.

rondantaylor

posted:1/4/2009

This is a good receipe. The next time I make it, I will however decrease or eliminate the sugar used with the Cool Whip and coconut.

tammys30

posted:7/23/2007

I made this recipe for my daughter 20 birthday and she love it soooooo- much she said that she hopes she does'nt have to wait until her next birthday to get a another one..

ljozkan

posted:5/23/2007

Moist and delicious! Great frosting too! Loved it.

Carolyn906

posted:5/14/2007

I made this for Mother's Day and it was great. It is a really pretty cake. I made it in a pound cake pan and used egg beaters and fat free sour cream. I put cherries on top and around the sides to give it some color. This is a keeper. GREAT CAKE!~

desi149

posted:5/13/2007

I've made this recipe for mother's day and it was very delicious, everyone enjoyed it. It was very moist and not sweet at all, I will definitely make this again.......

JumpingJanice

posted:4/7/2007

I made this for my mother for her birthday. I used low fat sour cream and it was still YUMMY!!! I also decorated with raspberries instead of strawberries - so she had all 3 of her faves in one cake - lemon, coconut and raspberries! How wonderful is that!!

mommadianna2

posted:10/20/2006

I made this cake for my daughter's 10th birthday. It was moist & de-lish! Plus the presentation was beautiful. I'll be making this one over & over again.

Penny Chreene

posted:2/28/2006

Easy and good spring time or summer cake, cool lemon taste.

a cook

posted:2/2/2006

My church family loved this cake. I liked it because it was simple, but tasted so good. I especially loved the frosting, so simple, yet so delicious: cool and creamy!!