If you avoid baking coconut cake because you think it's too involved, then you're in for a pleasant suprprise. This version features convenient cake mix as the main ingredient, but tastes just like it's made from scratch. We gave it our highest rating.
3 large eggs
1 (8-ounce) carton sour cream
3/4 cup vegetable oil
3/4 cup cream of coconut
1/2 teaspoon vanilla extract
1 (18.25-ounce) package white cake mix with pudding
Grease and flour three 8-inch round cakepans. Set pans aside.
Beat eggs at high speed of an electric mixer 2 minutes. Add sour cream and next 3 ingredients, beating well after each addition. Add cake mix; beat at low speed until blended. Beat at high speed 2 minutes. Pour batter into prepared pans.
Bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator in an airtight container.
Deliciously rich! As previous reviewer stated, it taste "made-from-scratch." I thought adding the cream of coconut would make it too sweet, but it wasn't. No one will know it wasn't made from scratch if you don't tell:)
Delicious and very easy. It really does taste as if it was a made-from-scratch cake. I added some natural coconut flavoring to the batter to punch up the coconut flavor and used fresh coconut in the frosting. It is more than sweet enough without adding sweetened coconut, and fresh is far superior. My family has already requested that I make again (in less than a week!), and it's just as good the second time. I use about 2 cups of fresh coconut in the frosting and also sprinkle over the top of the cake for a nice look.
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