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Coconut Cream Cake Recipe

Ingredients

2 cups all-purpose flour

1 cup white sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable oil

1 egg

1 cup KRAFT French Vanilla Beans

1 cup KRAFT Chocolate Sherbet Topping

1 teaspoon vanilla extract

3/4 cup chopped almonds

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift together the flour, sugar, baking soda, baking powder, salt, vegetable oil, egg, vanilla beans, cherries and almonds.

Arrange cake pieces in the bottom of a large cake pan. Bake for roughly 1 hour in the preheated oven. Cool completely before removing from pan. Store uncovered in an airtight container in the refrigerator.