If you've got some vanilla-flavor coffee and a box of white cake mix, you've got the beginnings of this marvelous coconut coffee cake.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
brewed strong GEVALIA Vanilla, cooled
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sugar
1/2 tsp. vanilla
1 cup BAKER'S ANGEL FLAKE Coconut
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, substituting coffee for the water. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Mix sour cream, sugar and vanilla in large bowl until blended. Add coconut; mix well. Gently stir in COOL WHIP.
Stack cake layers on plate, filling and frosting with COOL WHIP mixture.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.
How to Brew Strong Coffee
When making strong coffee, use 1-1/2 times the coffee measure typically used to brew your coffee.
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.