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Coconut Cake Recipe


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     Coconut Cake

Category   Desserts - Breads
Sub Category   None

3 large eggs
1 (8 oz) container sour cream
1 (8.5 oz) can cream of coconut
1/2 tsp vanilla extract
1 (18.25 oz) pkg white cake mix
Coconut-Cream Cheese Frosting-
1 (8 oz) pkg cream cheese, softened
1/2 c butter, softened
3 Tbsp milk
1 tsp vanilla extract
1 (16 oz) pkg powdered sugar, sifted
1 (7 oz) pkg sweetened flaked coconut
Extra flaked coconut

Preheat oven to 350. Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, cream of coconut, and vanilla extract, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into 2 greased and floured 8 or 9 inch round cake pans.
Bake at 325 for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans on wire rack. Cover pans with plastic wrap, and freeze cakes 30 minutes. Remove from freezer.
Using serrated knife, slice each cake into 2 layers. Spread Coconut-Cream Cheese Frosting. Dust tops and sides with flaked coconut.
Coconut-Cream Cheese Frosting- Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.

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