Coconut Cake

By craftsks1

Ingredients

• Coconut Cake
• 1 1
• box (1 lb 2.25 oz) butter recipe yellow cake mix
• 1/2 1/2
• cup butter, softened
• 3/4 3/4
• cup canned coconut milk (not cream of coconut)
• 1/2 1/2
• cup water
• 3 3
• eggs
• 1 1
• bag (14 oz) flaked coconut
• 2 2
• cups sugar
• 1 1
• container (16 oz) sour cream
• 1 1
• container (8 oz) frozen whipped topping, thawed
• 1/4 1/4
• teaspoon coconut extract
• Steps

Preparation

Step 1

Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with waxed paper; grease paper and lightly flour.
2
In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans. Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pans to cooling racks. Remove waxed paper. Cool completely, about 40 minutes.
3
In medium bowl, mix 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup coconut. Cut each cake horizontally to make 2 layers. Spread one-third (about 2/3 cup) of the coconut-sour cream mixture on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down. Frost top and side of cake with coconut topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving.
Nutritional information