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Ingredients
- Coconut Cream Frosting:
- 3 large eggs
- 1 (8oz.) sour cream
- 3/4 c. vegetable oil
- 3/4 c. cream of coconut
- 1/2 tsp. vanilla
- 1 pkg. white cake mix with pudding
- 1 (8 oz.) cream cheese, softened
- 1/2 c. butter, softened
- 1 tsp. vanilla
- 1 (16 oz.) powdered sugar, sifted
- 1 (7 oz.) can coconut
Preparation
Step 1
Grease and flour 3 (8 inch) round cake pans. Set aside. Beat eggs at high speed with mixer 2 minutes. Add sour cream and next 3 ingredients, beating well after each. Add cake mix; beat at low speed til blended. Beat at high speed 2 minutes. Pour batter into prepared pan.
Bake at 325 degrees for 35 minutes or til toothpicks tests clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire racks.
To make frosting, beat cream cheese and butter at medium with mixer til creamy. Add vanilla beating well. Gradually add sugar, beating until smooth. Stir in coconut. (Yield: 4 cups)
Spread frosting between layers and on top of sides of cakes. Store in refrigerator in airtight container.