TOASTED COCONUT SOUR CREAM CAKE RECIPE

CAKE:
Vegetable oil spray for misting the pan
1 package plain white cake mix
1 cup (8 ounces) sour cream
1 can (8.5 ounces) cream of coconut
1/4 cup vegetable oil
3 large eggs

TOASTED COCONUT :
2 Cups frozen unsweetened grated coconut, thawed

FROSTING:
1 Package (8 ounces) cream cheese at room temperature
3 3/4 cups powdered sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract

1.
Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13x9x2 inch baking
pan with vegetable oil spray. Set the pan aside.

2.
Combine the cake mix, sour cream, cream of coconut, oil and eggs in a large mixing bowl. Blend with
an electric mixer on low speed for 1 minute. Stop the mixer and scrape the sides of the bowl down. Increase
the speed of the mixer to medium and blend for another 2 minutes, scraping down the sides if needed.
The batter should look well blended but there may be flecks of cream of coconut still in the mixture.
Pour the batter into the prepared pan. Place the pan in the oven.

3.
Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40 to 42 minutes.
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Leave the oven on.

4.
. Place the coconut on a shallow baking pan and let toast in the oven until lightly browned, 4 to 5 minutes.

5.
To prepare the frosting: Place the cream cheese in a large mixing bowl and beat with an electric mixer
set on low speed until softened, 30 seconds. Stop the machine and add the powdered sugar, milk, and
vanilla. Beat on low speed until the ingredients are moistened, 30 seconds more. Scrape down the
sides with a spatula, increase the mixing speed to medium, and beat until well combined and fluffy,
2 more minutes.

6.
Spread the frosting over the cake, using a rubber spatula to spread the frosting out to the edges of the cake.
Sprinkle the top with toasted coconut before slicing and serving.

 

 

 

 



 
 
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