*Serves 8 to 12
2 cups sour cream
2 cups granulated sugar
2 cups sweetened shredded coconut
11/2 teaspoons vanilla extract
1 box vanilla cake mix (see Note)
1 teaspoon almond extract
1 cup heavy (whipping) cream
1 tablespoon confectioners’ sugar
1. Mix the sour cream, granulated sugar, coconut, and 1 teaspoon of the vanilla extract together in a bowl. Cover the coconut icing and refrigerate it overnight.
2. Prepare the cake batter, following the directions on the package, stir in 1/2 teaspoon of the almond extract. Divide the batter between two buttered 8-inch round cake pans, and bake as instructed on the package. Let the cakes cool completely in the pans.
4. Cut the second cake in half, and place the bottom layer on top of the assembled cake. Spread half of the remaining icing over it. Place the top layer on top of that. Cover and refrigerate the cake and the remaining icing for 2 days.
5. Whip the cream in a bowl until soft peaks form. Add the remaining 1/2 teaspoon vanilla, the remaining 1/2 teaspoon almond extract, and the confectioners’ sugar, and whip until the peaks are fairly stiff. By hand, gently fold the remaining coconut icing into the whipped cream. Spread this mixture over the top and sides of the assembled cake, and serve.
Note: Make sure you have all ingredients required for cake mix, such as eggs and vegetable oil.
A Fluffy White Cat to Snuggle With.