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.