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If you want to impress your guests with a tropical beautiful cake this is it!  Easy to make and easy to double.


  • Cake
  • 1 8 oz carton sour cream
  • 1/4 ts baking soda
  • 3 cups sugar
  • 1 cup butter, 2 sticks
  • 3 cups flour
  • 6 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • Frosting
  • 3 cups sugar
  • 3 egg whites
  • 1 package coconut flakes


    • For the cake, preheat the oven to 325°F.
    • Add the baking soda to the sour cream, set aside.
    • In a bowl, mix the sugar and the butter until creamy. add in the sour cream.
    • Add eggs, one at a time, alternating with parts of the flour.
    • Add in the vanilla and almond extracts.
    • Pour into 2 pans (4 if you like) and bake for 35 minutes, be careful to not overbake.
    • For the frosting:
    • Beat egg whites until stiff. Set aside.
    • Moisten the sugar with cold water (Less than 1/4 cup) in a small sauce pan.
    • Heat over medium heat until it boils.
    • Pour gently over the stiff egg whites, and fold in.
    • Gently spread over the cake layers.
    • Top the entire cake with flaked coconut.