Cool Lemon-Coconut Sour Cream Cake

110 16 servings, 1 piece (84 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
10
min.
Total Time
1
hr.
50
min.
Servings

16 servings, 1 piece (84 g) each

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!

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What You Need

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Make It

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  • 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.

Best of Season

Garnish with halved fresh strawberries just before serving.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings, 1 piece (84 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (84 g) each
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 15g
Saturated fat 7g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 39g
Dietary fibre 1g
Sugars 25g
Protein 3g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 15 %DV

* 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.

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