A delicious 'cake-mix-easy',
moist and flavorful, coconut cake with fluffy cream cheese frosting.
Cream
of Coconut Cake
- 1 (18.25-ounce) package
white cake mix
- 3 large eggs
- 1/4 cup vegetable oil
- 1 (8-ounce) can cream
of coconut
- 1 cup sour cream
-
- Cream Cheese Frosting:
- 1 (8-ounce) package cream
cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 4 cups powdered sugar
- Flaked coconut for garnish
- Preheat oven to 350°F
(175°C). Grease
and flour one 9 x 13 x 2-inch pan.
- Combine in large mixing
bowl, cake mix, eggs, vegetable oil, cream of coconut and sour cream; beat with electric mixer
for 4 minutes. Pour
batter into prepared pan.
- Bake for 35 to 40 minutes,
or until wooden pick
inserted in center comes out clean. Cool cake completely before frosting.
- For Cream Cheese Frosting:
Combine cream cheese, vanilla, milk and powdered sugar and beat
with electric mixer
until smooth.
- If thinner consistency
is desired, add more milk,
a teaspoon at a time.
- Frost cake and garnish
with coconut.
Makes 12 servings.
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