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Coconut Cream Cake




Source of Recipe


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List of Ingredients









1 (18.25-ounce) package white cake mix with pudding

1/4 cup vegetable oil

3 large eggs

1 (8.5-ounce) can cream of coconut

1 (8-ounce) container sour cream

Cream Cheese Frosting (recipe follows) 1 (31/2-ounce) can flaked coconut
CREAM CHEESE FROSTING:


1 (8-ounce) package cream cheese, softened

2 tablespoons milk

1 (16-ounce) package powdered sugar, sifted

1 teaspoon vanilla extract
For Cake: Preheat oven to 350 degrees. Beat first five ingredients at high speed with an electric mixer for 2 minutes. Reduce speed to low; beat 1 minute. Pour batter into a greased and floured 13-by-9-inch pan.

Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan.

Spread Cream Cheese Frosting over cooled cake; sprinkle with coconut.

Makes 15 servings.

For Cream Cheese Frosting: Beat cream cheese until fluffy; gradually add remaining ingredients, beating well.

Makes enough frosting for 1 (13-by-9-inch) cake.


Recipe