This just might be the best tasting, besttextured coconut cake ever! It’s a delicious ‘cake-mix-easy’cake that is incredibly moist and flavorful, plus it is perfectlypaired with a fluffy cream cheese frosting.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Cream of CoconutCake
Coconut Cake:1 (18.25-ounce) package white cake mix3 large eggs1/4 cup vegetable oil1 (8-ounce) can cream of coconut* (suchas Coco Real or Coco Lopez)1 cup sour creamCream Cheese Frosting:1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar, sifted2 cups flaked coconut (or as desired)for garnish
Makes 12 servings.
*This is NOT coconut milk. It is a thick,sweetened cream made from coconut.
**If using a dark baking pan(s) or glassbaking dish, reduce oven temperature to 325°F (160°C).
Variation: For a double-layer cake, evenlydivide cake batter into two greased and floured 9-inch cake pans.Bake 350°F (175°C) for 27 to 35 minutes, or until a woodenpick inserted in center comes out clean. Toremove cakes, first cool in pans on wire rack for 10 to 15 minutes,then run a knife around the edge of pans, and carefully invert.
Nutritional Information Per Serving (1/12of recipe): 494.9 calories; 59% calories from fat; 33.4g totalfat; 92.3mg cholesterol; 415.8mg sodium; 186.6mg potassium; 43.7gcarbohydrates; 1.5g fiber; 26.4g sugar; 42.2g net carbs; 6.7gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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