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:)
Company Coconut Cake
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
- Coconut-Cream Cheese Frosting
- 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.
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