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.
Oxmoor House JANUARY 1999
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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