Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Cream of Coconut Cake




Source of Recipe


by Laurel, from Marsha and Daisy


Recipe Introduction


Makes one 9x13-inch cake or one bundt cake.


List of Ingredients




1 (18.25-ounce) package white cake mix
3 eggs
¼ cup vegetable oil
1 cup cream of coconut
1 (8-ounce) container sour cream
1 cup shredded coconut, plus additional for topping

Glaze:
Remaining cream of coconut
1/3 cup sugar
½ cup unsalted butter
(Mix together and bring to a boil. Remove from heat.)

Recipe



Directions for cake:

Preheat oven to 350° F. Grease and flour one 9x13-inch pan or a bundt pan. (I used a bundt pan)

Combine the cake mix, eggs, vegetable oil, cream of coconut, sour cream, shredded coconut and mix well for 4 minutes. Pour batter into the prepared pan.

Bake at 350° F. for 35 to 50 minutes, depending on the pan used and until testing done.

After removing from oven, immediately poke holes in cake with a skewer or fork. Gradually pour ¾ of glaze over cake and allow to soak in. Let cake cool 1 hour. Turn out and brush with the remaining glaze. You might have to warm this back up slightly to brush on. Sprinkle top of cake with additional coconut.

Additional tips from Marsha:
I dropped the vegetable oil, just because it doesn't need it. Also, I used a French Vanilla DH cake mix this time and it turned out fabulous. Also a plain white or even the DH Coconut Cake Mix is very good. I then subbed Vanilla Yogurt for the Sour Cream (I use them interchangably all the time) and added a teaspoon of Coconut Extract. I would lower that to a 1/2 tsp if using the Coconut Cake Mix. Lastly I use the Frozen Shredded Coconut in this recipe, but the shredded sweetened variety can be used as well.