Thursday, February 12, 2015


This is another cake recipe from my archives. I believe this is from a 2004 Southern Living Magazine. I love coconut cake and love the convenience of a sheet cake.

3 large eggs
1 carton (8-oz) sour cream
1/3 cup water
1 can (8.5-oz) cream of coconut
1/2 tsp vanilla extract
1 box (2-layer size) white cake mix

Beat eggs with electric mixer on high speed for 2 minutes. Add the sour cream, water, cream of coconut and vanilla extract, beating well after each addition.

Add the cake mix to the mixture, beating at low speed just until blended then beat for 2 minutes at high speed.

Pour batter into the prepared baking pan and bake at 325 degrees for 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean.

Allow cake to cool in the pan on a wire rack then cover with plastic wrap and freeze for 30 minutes.

Remove cake from the freezer and spread top with Coconut-Cream Cheese Frosting (recipe below). Cover and keep stored in the refrigerator.

Yield: 12 servings.

Note: Cake may be baked in a 15 X 10-inch jelly roll pan for 30 to 32 minutes or until a wooden toothpick inserted in center comes out clean. Makes 15 servings.

1 brick (8-oz) cream cheese, softened
1/2 cup butter, softened
3 tbsp milk
1 tsp vanilla extract
1 bag (16-oz) powdered sugar, sifted
1 pkg (7-oz) sweetened flaked coconut

Using an electric mixer, beat cream cheese and butter together until creamy; add the milk and vanilla extract, beating well. Gradually add the powdered sugar, beating until smooth. Stir in the coconut.

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