toasted coconut sour cream cake
A friend gave me this recipe and it is a treat for all of us coconut lovers. It is great with a cream cheese frosting topped with toasted coconut.
No Image
prep time
10 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 package 16.25 oz white cake mix
- 8 ounces sour cream
- 8 1/2 ounces cream of coconut
- 1/4 cup vegetable oil
- 3 - large eggs
- - frosting ingredients
- 8 ounces cream cheese
- 3 1/2 cups powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 cups frozen unsweetened grated coconut, thawed
How To Make toasted coconut sour cream cake
-
Step 1Preheat oven to 350 degrees and lightly grease 9x13 inch pan.
-
Step 2Blend with electric mixer on low speed for 1 minute the cake mix, sour cream, cream of coconut, oil and eggs. Scraped down sides of bowl and increase mixer speed to medium and blend for 2 additional minutes.
-
Step 3Pour the batter into the prepared pan and bake 40-42 minutes. Remove from oven and let cool on a wire rack for 20 minutes.
-
Step 4For frosting: Beat cream cheese with electric mixer on low for 30 seconds, add the powdered sugar, milk and vanilla. Beat on low until the ingredients are moistened 30 seconds more. Beat on medium speed until combined and fluffy 2 additional minutes. Spread on cooled cake and top with coconut. You can toast the coconut if you prefer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes