Wednesday, August 31, 2016

Easy Sour Cream Coconut Cake

This Easy Sour Cream Coconut Cake is excellent and keeps well in a cool place for a number of days.  I am affectionate about coconut and can’t leave this cake alone when I make it.  Superb cake with coffee or as a dessert; your friends and family will cherish it.

Cake
1 (18.25 ounce) box classic white cake mix with pudding in the mix
4 tablespoons butter, melted
1 cup milk
3 eggs
1 teaspoon coconut extract
1 cup sweetened flaky coconut
1 cup sour cream

Method

·         Put all the ingredients into a medium bowl except coconut, and use a hand or electric mixer to mix them together.  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 the center to ensure it is done as ovens differ. Leave the cake to cool for at least 15 minutes.

Frosting

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


·         Mix all ingredients except coconut with mixer and spread over cooled cake.  Sprinkle on coconut.





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