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Desserts

Cool Lemon Coconut Sour Cream Cake

Cool Lemon Coconut Sour Cream Cake recipe
photo by:kraft
The coconut and lemon in this cake are good, but the sour cream is the real star here. It makes the cake super moist and, therefore, super delicious!
time
prep:
10 min
total:
1 hr 20 min
servings
total:
16 servings, one slice each
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What You Need

3
 eggs
1
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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