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Cool Lemon-Coconut Sour Cream Cake
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Cool Lemon-Coconut Sour Cream Cake

1 Hour 50 Minutes
10 Min Prep
1 Hr 50 Min Cook
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!
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) lemon cake mix
1-3/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3 egg s
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
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Let's Make It
1
Heat oven to 350°F.
2
Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended. Pour into 10-cup tube pan or 12-cup fluted tube pan sprayed with cooking spray.
3
Bake 40 min. or until 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.
4
Mix remaining sour cream, coconut and sugar in large bowl until blended. Gently stir in COOL WHIP. Use to frost cake.
Kitchen 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.
How to Store
Keep frosted cake refrigerated.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 230mg
10%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 26g
52%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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