Coconut Cream Cake III Chef John's Recipe

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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 :

1 (18.25 ounce) package yellow cake mix with pudding
1/2 cup white sugar
2/3 cup vegetable oil
4 eggs
1 cup sour cream
1 (10 ounce) package flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/2 cup sliced almonds

Instructions :

Prep : 10M	Cook : 12M	Ready in : 1H25M

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.