Coconut Cream Cake II

This recipe is really moist and wonderful in flavor. It’s our favorite!

Original recipe makes 1 – 9×13 inch pan


1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream
1 (16 ounce) package confectioners’ sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

  • PREP

    15 mins

  • COOK

    30 mins


    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.


Calories: 294 kcal
Carbohydrates: 42.5 g
Cholesterol: 41 mg
Fat: 12.9 g
Fiber: 0.5 g
Protein: 3 g
Sodium: 196 mg