Coconut Layer Cake
By Susan52
Ingredients
- 3 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 3/4 cup cream of coconut
- 1 1/2 teaspoons vanilla extract, divided
- 1 (16.25-ounce) package white cake mix
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 (16-ounce) package confectioners' sugar
- 2 1/2 cups flaked coconut, divided
Details
Servings 16
Preparation time 15mins
Preparation
Step 1
Preheat oven to 325 degrees F. Coat 2 (9-inch) round cake pans with cooking spray; set aside.
In a large bowl with an electric mixer on high speed, beat eggs. Add sour cream, oil, cream of coconut, and 1/2 teaspoon vanilla extract, beating until well blended. Add cake mix; beat at low speed until blended. Beat at high speed 1 minute, then pour batter evenly into prepared pans.
Bake 28 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely on wire racks.
Meanwhile, in a medium bowl, beat cream cheese and butter at medium speed until creamy; add remaining vanilla, beating well. Gradually add confectioners' sugar, beating until smooth. Stir 2 cups flaked coconut into frosting.
Spread frosting between layers and on top and sides of cooled cake. Sprinkle with remaining coconut. Store in an airtight container in refrigerator.
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