Cream of Coconut Cake recipe

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Ingredients

1 (18.25 ounce) package white cake mix
3 eggs
¼ 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

Nutrition Info

253.9 calories
carbohydrate: 37.5 g
cholesterol: 37.9 mg
fat: 10.7 g
fiber: 0.2 g
protein: 2.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 185 mg
sugar: 31.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 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.

  3. 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.

  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.

Recipe Yield

1 -9x13 inch cake

Recipe Note

Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing.

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