Aunt Marie’s Coconut Cake
Makes 1 (8-inch) cake. Recipe is from Janet Comeaux, of New Roads, who says the cake is best made a day ahead.
1 box Duncan Hines Yellow Cake Mix
1 (8-ounce) carton sour cream
2 cups granulated sugar
1 teaspoon almond extract
3 (6-ounce) packages frozen coconut, thawed
1. Prepare two-layer cake according to package directions. Cool. Split layers so you have four layers.
2. Mix sour cream, sugar and extract until sugar dissolves. Stir in the thawed coconut. Spread filling over each layer and the top of the cake. Keep cake refrigerated.