Coconut Cream Cake III Recipe

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.