Equipment
- 1 13 x 9 inch baking dish or two 9-inch cake pans
- 1 electric mixer (hand or stand)
Ingredients
- 1 (15.25 oz.) box Duncan Hines White Cake Mix
- ¾ cup Coco Lopez Cream of Coconut stirred
- ½ cup canola oil
- 3 eggs, room temperature
- 1 cup sour cream
For The Frosting
- 8 (ounce) pkg. cream cheese, softened
- 1 stick butter (salted or unsalted)
- 1 ½ teaspoon pure vanilla extract
- 1 Tablespoon Coco Lopez Cream of Coconut
- 1 (lb.) powdered sugar, confectioners sugar
- 1 ½ cups sweetened moist flake shredded coconut more or less to taste
Instructions
To Make The Cake:
- Preheat oven to 350 degrees.
- Coat inside of baking dish with Pam baking spray. Set aside.
- In a large bowl, with mixer, add cake mix, cream of coconut, oil, eggs, and sour cream. Beat for two minutes on high speed.
- Pour batter into pan and bake for appx. 25 minutes. Remove from oven and let cool. Usually takes about 1 hour to completely cool.
To Make The Frosting:
- In a mixing bowl, with clean mixers, beat the softened cream cheese, softened butter, vanilla, 1 Tbs. Cream of Coconut, and powdered sugar. Beat until fluffy and smooth.
- Spread over the top of cooled cake. (Or between layers and covering if using cake pans). Sprinkle the coconut on top.
Notes
Optional* Serve with maraschino cherry on top of each serving.