Steps to Make Coconut Cream Liqueur

Coconut Cream Cake Iii

100 proof rumple minze peppermint liqueur.

Recipe Summary Coconut Cream Cake Iii

This cake is a dream! Easy to make and will disappear very quickly. It has a taste and texture of a coconut cream pie inside!

Ingredients | Coconut Cream Liqueur

1 (18.25 ounce) package yellow cake mix with pudding

½ cup white sugar

⅔ cup vegetable oil

4 eggs

1 cup sour cream

1 (10 ounce) package flaked coconut

1 cup confectioners' sugar

2 tablespoons milk

¼ teaspoon almond extract

½ cup sliced almonds

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.

In a large bowl, combine cake mix, sugar, oil, eggs and sour cream. Beat mixture for 4 minutes, then fold in the coconut. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.

To make the glaze: Combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. Spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

Info | Coconut Cream Liqueur

prep: 10 mins cook: 1 hr 15 mins total: 1 hr 25 mins Servings: 12 Yield: 1 - 9x13 inch pan

TAG : Coconut Cream Cake Iii

Desserts, Cakes, Cake Mix Cake Recipes, Coconut Cake,