Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing.
Original recipe makes 1 -9×13 inch cake
1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
1 cup cream of coconut
1 (8 ounce) container sour cream
8 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
4 cups confectioners’ sugar
2 tablespoons flaked coconut
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan.
- Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
- To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners’ sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.
Calories: 298 kcal
Carbohydrates: 44.1 g
Cholesterol: 41 mg
Fat: 12.7 g
Fiber: 0.3 g
Protein: 3 g
Sodium: 189 mg