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 do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) lemon cake mix
1-3/4 cups sour cream, divided
1/3 cup oil
1-1/2 cups sweetened flaked coconut
1/2 cup sugar
1-1/2 cups thawed Cool Whip Whipped Topping
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How do I 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 centre comes out clean. Cool in pan on wire rack 10 min. Run knife 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.
Kraft Kitchen Tips!
Best of Season
Garnish with halved fresh strawberries just before serving.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 7 g
Cholesterol 45 mg
Sodium 250 mg
Carbohydrate 39 g
Fibre 1 g
Sugars 25 g
Protein 3 g
16 servings, 1 piece (84 g) each
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.