toasted coconut sour cream cake
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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.
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yield
12 serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For toasted coconut sour cream cake
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1 pkg16.25 oz white cake mix
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8 ozsour cream
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8 1/2 ozcream of coconut
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1/4 cvegetable oil
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3large eggs
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frosting ingredients
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8 ozcream cheese
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3 1/2 cpowdered sugar, sifted
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2 Tbspmilk
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1 tsppure vanilla extract
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2 cfrozen unsweetened grated coconut, thawed
How To Make toasted coconut sour cream cake
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1Preheat oven to 350 degrees and lightly grease 9x13 inch pan.
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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