Thursday, June 21, 2012

Cream of Coconut Cake

Cream of Coconut Cake
  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 cup cream of coconut
  • 1 (8 ounce) container sour cream
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 lb confectioners' sugar
  • Flaked coconut (optional)
  • Toasted hazelnuts (optional)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan (for a sheet cake) or two 9-inch pans (for a layer cake - my preference).
  2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
  4. To Make Frosting: Combine the softened cream cheese, vanilla, almond extract, and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut and toasted hazelnuts, if desired.

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