Difference between revisions of "Coconut Cream Cake"
RealRecipes (talk | contribs) m (Text replace - "Category:Cake mix Recipes" to "Category:Cake recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 16: | Line 16: | ||
* 1 teaspoon [[vanilla]] | * 1 teaspoon [[vanilla]] | ||
| − | == | + | == Procedures == |
# Beat first 5 ingredients together. | # Beat first 5 ingredients together. | ||
# Pour into greased and floured 9x13 pan. | # Pour into greased and floured 9x13 pan. | ||
Latest revision as of 11:20, 15 July 2012
Description
Contributed by World Recipes Y-Group
Ingredients
- 1 white cake mix with pudding
- ¼ cup vegetable oil
- 3 eggs
- 1 can (8.5 oz) cream of coconut [1]
- 8 ounces sour cream
- flaked coconut
Cream cheese frosting
- 8 oz cream cheese, softened
- 2 tablespoons milk
- 1 (16 oz) package powdered sugar
- 1 teaspoon vanilla
Procedures
- Beat first 5 ingredients together.
- Pour into greased and floured 9x13 pan.
- Bake at 350°F for 40 to 50 minutes or until toothpick comes out clean.
- Cook cake in pan.
- Spread cream cheese frosting over cake; sprinkle with coconut.
Cream cheese frosting
Beat All Ingredients Together.
Notes
- ↑ You can find cream of coconut in the liquor aisle of your grocery store. The one I use is called Coco López. It's in the mixer section.
