RECIPE SUBMITTED BY Lisa Maddox
Cream of coconut cake
1 (18.25 ounce) package white cake mix
3 eggs
1/4 cup vegetable oil
1 cup cream of coconut (in the mixer dept. at grocer)
1 (8 ounce) container sour cream
Pecans if desired
Icing
8 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
4 cups confectioners’ sugar (1 box)
2 tablespoons flaked coconut and pecans if desired.
1 Preheat oven to 350 degrees . Grease and flour one 9×13 inch pan.
2 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 (bundt.)
3 Bake at 350 degrees for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
4 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.
1 (18.25 ounce) package white cake mix
3 eggs
1/4 cup vegetable oil
1 cup cream of coconut (in the mixer dept. at grocer)
1 (8 ounce) container sour cream
Pecans if desired
Icing
8 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
4 cups confectioners’ sugar (1 box)
2 tablespoons flaked coconut and pecans if desired.
1 Preheat oven to 350 degrees . Grease and flour one 9×13 inch pan.
2 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 (bundt.)
3 Bake at 350 degrees for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
4 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.
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