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Frosted Coconut Cake




Source of Recipe


web/don't remember


Recipe Introduction


Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.


List of Ingredients




3 lg eggs
1 (8-oz) container sour cream
1/3 cup water
1 (8.5-oz) can cream of coconut
1/2 tsp vanilla extract
1 (18.25-oz) package white cake mix
Coconut-Cream Cheese Frosting -see below


Recipe



Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, water, cream of coconut, and vanilla, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13x9" baking pan. Bake at 325°F for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator. Makes 12 servings.

Coconut-Cream Cheese Frosting
1 (8-oz) pkg cream cheese, softened
1/2 cup butter or margarine, softened
3 Tbl milk
1 tsp vanilla extract
1 (16-oz) pkg powdered sugar, sifted
1 (7-oz) pkg sweetened flaked coconut

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut. Makes 4 cups.

~ Enjoy the recipes and bon appettit ~
Arlette Arthur