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
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
Heat oven to 350°F.
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.
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.
Mix remaining sour cream, coconut and sugar in large bowl until blended. Gently stir in COOL WHIP. Use to frost cake.
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.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 36g
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.