Coconut Sheet Cake
3 large eggs
8 ounces sour cream
⅓ cup water
8 ½ ounces cream of coconut
½ teaspoon vanilla extract
18 ½ ounces white cake mix
Coconut-Cream Cheese Frosting
8 ounces cream cheese softened
½ cup butter softened
3 tablespoons milk
1 teaspoon vanilla extract
16 ounces confectioner's sugar sifted
7 ounces sweetened coconut flakes
Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13 x 9 inch baking pan.
Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
Note: If desired, cake can be baked in 1 greased and floured 15 x 10 inch jelly roll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.
For frosting beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut. Julie Stein, Birmingham, Alabama
Pairs Well With
I took this cake to a class reunion planning date and everyone loved it. It was in Southern Living (Jun p. 143) magazine. If you like coconut this is absolutely wonderful. By Julie Stein, Birmingham, AL