Preheat oven to 350. Beat eggs at high speed with
an electric mixer 2 minutes. Add sour cream, 1/3
cup water, cream of coconut, and vanilla extract,
beating well after each addition. Add cake mix,
beating at low speed just until blended. Beat at
high speed 2 minutes. Pour batter into 2 greased
and floured 8 or 9 inch round cake pans.
Bake at 325 for 30-35 minutes or until a wooden pick
inserted in center comes out clean. Cool cake in
pans on wire rack. Cover pans with plastic wrap, and
freeze cakes 30 minutes. Remove from freezer.
Using serrated knife, slice each cake into 2 layers.
Spread Coconut-Cream Cheese Frosting. Dust tops and
sides with flaked coconut.
Coconut-Cream Cheese Frosting- Beat cream cheese and
butter at medium speed with an electric mixer until
creamy; add milk and vanilla, beating well.
Gradually add sugar, beating until smooth. Stir in
coconut.
Originally Submitted
10/21/2011
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