Coconut Cream Cake II

4.5
(80)

This recipe is really moist and wonderful in flavor. It's our favorite!

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

Original recipe (1X) yields 24 servings

  • 1 (18.25 ounce) package white cake mix

  • ¼ cup vegetable oil

  • 3 eggs

  • 1 (8 ounce) container sour cream

  • 1 (8 ounce) can sweetened cream of coconut

  • 1 (16 ounce) package confectioners' sugar

  • 1 (8 ounce) package cream cheese

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1 cup flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

  2. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.

  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

  4. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

124 home cooks made it!

Nutrition Facts (per serving)

293 Calories
13g Fat
43g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 293
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 32%
Cholesterol 38mg 13%
Sodium 195mg 8%
Total Carbohydrate 43g 15%
Dietary Fiber 1g 2%
Total Sugars 36g
Protein 3g 6%
Vitamin C 0mg 0%
Calcium 64mg 5%
Iron 1mg 3%
Potassium 79mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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