Coconut Cake

 

This Easy Sour Cream Coconut Cake is so good and keeps well in a cool place for several days.  I love coconut and canít leave this cake alone when I make it.  Great cake with coffee or as a dessert your friends and family will love.

Cake

  • 1 (18.25 ounce) box classic white cake mix with pudding in the mix

  • 4 tablespoons butter, melted

  • 3 eggs

  • 1 cup sour cream

  • 1 cup milk

  • 1 teaspoon coconut extract

  • 1 cup sweetened flaky coconut

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Mix together all ingredients except coconut with mixer.  Fold in coconut with spoon.  Spray a 9 x 13 baking pan with cooking spray.  Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.

Frosting

  • 3 cups powdered sugar

  • 1 (8 ounce) cream cheese, softened

  • 1 teaspoon coconut extract

  • 2 to 3 tablespoons milk

  • 1 cup sweetened flaky coconut

  • Mix all ingredients except coconut with mixer. Spread over cooled cake.  Sprinkle on coconut.