Strawberry Coconut Cream Cake with Coconut Cream Cheese Frosting

• Vegetarian

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 3/4 cup Coconut milk, canned

• Baking & Spices

  • 1 box Pillsbury supreme strawberry cake mix, Moist
  • 4 cups Powdered sugar

• Nuts & Seeds

  • 1 tsp Coconut extract

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese
  • 2 tbsp Heavy cream

• Liquids

  • 1/2 cup Water

Found on therecipecritic.com

Description

Ingredients

• 1 box (15.25 oz) Pillsbury Moist Supreme Strawberry Cake Mix
• ½ cup butter, softened
• ¾ cup canned coconut milk
• ½ cup water
• 3 eggs
• Coconut Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ½ cup butter
• 4 cups powdered sugar
• 1 teaspoon coconut extract
• 2-3 Tablespoons heavy cream

Directions

• Preheat oven to 350 degrees and grease the bottom and sides of two 9 inch round cake pans. In a large bowl beat the strawberry cake mix, butter, coconut milk, water and eggs until incorporated. Beat on high for 2 minutes and pour into prepared pans.
• Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
• TO make the coconut cream cheese frosting beat together cream cheese and butter. Add in powdered sugar and beat until creamy. Add the coconut extract and heavy cream and beat until smooth and can easily frost the cake.