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

Cool Lemon-Coconut Sour Cream Cake

1 Hr(s) 50 Min(s) (incl. cooling)
10 Min(s) Prep
1 Hr(s) 40 Min(s) Cook
Discover Cool Lemon-Coconut Sour Cream Cake. The coconut and lemon in this cake are good, but the sour cream is the real star here, making it super moist and delicious. Serve this lemon-coconut sour cream cake for your next special occasion!
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) lemon cake mix
3 eggs
1/3 cup oil
1/2 cup sugar
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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
Tip 1
Size Wise
At 16 servings, this delicious cake makes a great dessert to serve a crowd on a special occasion.
Tip 2
Best of Season
Garnish with halved fresh strawberries just before serving.
Tip 3
How to Store
Keep frosted cake refrigerated.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 260mg
11%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
70%
* 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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