Coconut Cream Cake II

Name: Coconut Cream Cake II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 237 milliliters flaked coconut; 227 grams coconut cream; 454 grams package confectioners sugar; 227 grams package cream cheese; 3 eggs; 2 Tbsps milk; 227 grams sour cream; 1 teaspoon vanilla extract; 59 milliliters vegetable oil; 517 grams package white cake mix

Coconut Cream Cake II requires roughly 45 minutes from start to finish. One serving contains 441 calories, 5g of protein, and 21g of fat. This recipe serves 15. If you have vegetable oil, cream cheese, confectioners' sugar, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut.

Ingredients you will need

Cream Of Coconut

Sour Cream

Cake Mix

Egg

Cooking Oil

Equipment you will use

Bowl

Mix until well blended.

Spread evenly into the prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Equipment you will use

Toothpicks

Oven

Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Ingredients you will need

Powdered Sugar