Coconut Cream Cake Iii

• 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

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
2. 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.
3. 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.

yellow cake, white sugar, vegetable oil, eggs, sour cream, coconut, sugar, milk, almond extract, almonds

Taken from www.allrecipes.com/recipe/23442/coconut-cream-cake-iii/ (may not work)