Saturday, May 7, 2016

Easy Sour Cream 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.

 Ingredients

Cake

1 (18.25 ounce) box classic white cake mix with pudding in the mix (I went with Betty Crocker’s SuperMoist White Cake Mix)
4 tablespoons butter, melted  (I used Land O’Lakes)
3 eggs
1 cup sour cream
1 cup milk
1 teaspoon coconut extract
1 cup sweetened flaky coconut
Frosting
3 cups powdered sugar
1 (8 ounce) cream cheese, softened (I went with Philadelphia brand)
1 teaspoon coconut extract
2 to 3 tablespoons milk
1 cup sweetened flaky coconut

Directions

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

3 cups powdered sugar
1 (8 ounce) cream cheese, softened
1 teaspoon coconut extract
2 to 3 tablespoons milk
1 cup sweetened flaky coconut

Mix all ingredients except coconut with mixer. Spread over cooled cake.  Sprinkle on coconut.




 Source:Buzzsumo.com

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