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 can’t leave this cake alone when I make it. Great cake
with coffee or as a dessert your friends and family will love.
Cake
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1 (18.25 ounce) box classic white
cake mix with pudding in the mix
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4 tablespoons butter, melted
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3 eggs
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1 cup sour cream
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1 cup milk
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1 teaspoon coconut extract
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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
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3 cups powdered sugar
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1 (8 ounce) cream cheese, softened
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1 teaspoon coconut extract
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2 to 3 tablespoons milk
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1 cup sweetened flaky coconut
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Mix all ingredients except coconut
with mixer. Spread over cooled cake. Sprinkle on coconut.