Ingredients
- 3 large eggs
- 1 (8 ounce) carton sour cream
- 1/3 cup water
- 1 (8 1/2 ounce) can cream of coconut
- 1/2 teaspoon vanilla extract
- 1 (18 ounce) box white cake mix
- Coconut Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter or 1/2 cup margarine, softened
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 (16 ounce) package powdered sugar, sifted
- 1 (7 ounce) package sweetened flaked coconut
Directions
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Beat eggs at high speed for 2 minutes.
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Add sour cream, 1/3 water and next 2 ingredients beating well after each addition.
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Add cake mix, beat until blended.
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Beat at high speed 2 minutes.
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Pour into a greased and floured 13 × 9-inch baking pan.
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Bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
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Cover pan with plastic wrap and freeze cake for 30 minutes.
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Remove from freezer.
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Spread Coconut Cream Cheese frosting on top of chilled cake.
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Cover and store in refrigerator.
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Coconut Cream Cheese Frosting: Beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well.
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Gradually add sugar, beating until smooth.
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Stir in coconut.