COCONUT SOUR CREAM CAKE RECIPE | ALLRECIPES
A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.
Provided by Donna West
Categories White Cake From a Mix
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 - four layer 9 inch round cake
Number Of Ingredients 6
Steps:
- Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
- To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
- Refrigerate from 1 to 3 days before serving.
Nutrition Facts : Calories 473.4 calories, CarbohydrateContent 67.7 g, CholesterolContent 14.5 mg, FatContent 21.9 g, FiberContent 1.4 g, ProteinContent 3.4 g, SaturatedFatContent 14.6 g, SodiumContent 297.9 mg, SugarContent 56.2 g
SOUR CREAM-RAISIN PIE RECIPE - PILLSBURY.COM
Try this winning entry of a tasty sour cream-raisin pie with a hint of cinnamon and nutmeg from the 2010 State Fair Pie Contest.
Provided by Pillsbury Kitchens
Total Time 3 hours 30 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
- In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
- In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
- Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 500 , CarbohydrateContent 75 g, CholesterolContent 110 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 56 g, TransFatContent 0 g
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