Toasted Coconut Sour Cream Cake
- 1 Pkg. Plain White Cake Mix
- 1 Cup Sour Cream
- 1 Can (8.5 oz.) Cream of Coconut
- 1/4 Cup Vegetable Oil
- 3 Large Eggs
- 8 oz. Cream Cheese, softened
- 3 3/4 Cups Powdered Sugar, sifted
- 2 Tbs. Milk
- 1 tsp. Vanilla
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan. Place cake mix, sour cream, cream of coconut, oil and eggs in a large mixing bowl and beat at low speed for 1 minute. Scrape down sides of bowl and continue beating on medium for 2 more minutes. Pour batter into prepared pan and bake at 350 degrees for 40-42 minutes or until center springs back when touched lightly in the center. Remove from oven and cool in pan on wire rack for 20 minutes. Leave the oven on. Place the coconut in a pie plate and let toast in the oven until lightly browned (about 4-5 minutes). Meanwhile prepare frosting. Place cream cheese in a large mixing bowl and beat for about 30 seconds on low speed until softened. Add the powdered sugar, milk and vanilla. Beat on low speed until moistened, then beat for another 2 minutes until light and fluffy.
Spread over bake and garnish with toasted coconut.