Print Friendly, PDF & Email
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.

 

 

Comments are closed.

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.