Cream of Coconut Cake

Cream of Coconut Cake

119

"Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing."

Ingredients

servings 298 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  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, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.
  • profile image

Your rating

Cancel
Submit

Reviews

119
  1. 135 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes, not so...

My first Coconut Cake. I felt like I was cheating with the cake mix, but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I ...

People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting, and coconut milk instead of ...