'Cake-mix-easy'! Transform
cake mix into a coconut delight. Your guests will never know
it came from a box!
Cream
of Coconut Cake
- 1 (18.25-ounce) package
white cake mix
2 (10.5-ounce) cans cream of coconut - divided use
1 (8-ounce) container sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract - divided use
1 (16-ounce) package powdered sugar, sifted
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
- Preheat oven to 325°F
(160°C). Grease two 9-inch round cake pans.
- In a large bowl, combine
cake mix, 16 ounces cream of coconut, sour cream, oil, eggs and
1/2 teaspoon vanilla; mix until smooth.
- Pour into prepared pans
and bake for 25 minutes, or until center is set. Let stand for
5 minutes before removing from pan. Cool completely on wire racks.
- For frosting, combine
powdered sugar, cream cheese, butter and remaining 6 ounces cream
of coconut and 1 teaspoon vanilla. Beat with an electric mixer
until smooth. Frost cake as desired when cool.
Makes 16 servings.
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