Coconut Cream Cake
Coconut Cream Cake recipe
Yield
1 CakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, white
with pudding |
|
| ¼ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1 | can |
cream of coconut
|
* |
| 8 | ounces |
sour cream
|
|
| 1 | x |
cream cheese frosting
|
* |
| 1 | x |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, white
with pudding |
|
| 59 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1 | can |
cream of coconut
|
* |
| 231.2 | ml/g |
sour cream
|
|
| 1 | x |
cream cheese frosting
|
* |
| 1 | x |
coconut
flaked |
*
|
Directions
Beat first 5 ingredients together.
Pour into greased and floured 9x13 pan.
Bake at 350℉ (180℃) for 40 to 50 minutes or until toothpick comes out clean.
Cook cake in pan.
Spread cream cheese frosting over cake; sprinkle with coconut.
CREAM CHEESE FROSTING: 8 oz. cream cheese, softened 2 Tablespoons milk 16 oz powdered sugar 1 teaspoon vanilla.
Beat all ingredients together.
