Cool Lemon-Coconut Sour Cream Cake

Name: Cool Lemon-Coconut Sour Cream Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters BREAKSTONES or KNUDSEN Sour Cream, divided; 3 eggs; 237 milliliters BAKERS ANGEL FLAKE Coconut; 1 package (2-layer size) lemon cake mix; 79 milliliters oil; 118 milliliters sugar; 237 milliliters thawed COOL WHIP Whipped Topping

Cool Lemon-Coconut Sour Cream Cake might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains roughly 3g of protein, 16g of fat, and a total of 293 calories. 21 person have tried and liked this recipe. A mixture of knudsen cream, oil, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended.

Ingredients you will need

Sour Cream

Cake Mix

Egg

Cooking Oil

Equipment you will use

Blender

Bowl

Pour into 10-cup tube pan or 12-cup fluted tube pan sprayed with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

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.

Equipment you will use

Toothpicks