The Best Coconut Cake You'll Ever Make

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 16 oz Powdered sugar
  • 1 tsp Vanilla
  • 1 box White cake mix

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 2 bags Coconut, Fresh Frozen
  • 1 8 1/2 oz can Cream of coconut

• Dairy

  • 8 oz Cream cheese
  • 2 tbsp Milk
  • 8 oz Sour cream

Found on homemadeinterest.com

Description

Ingredients

• 1 box White cake mix
• 8 oz sour cream
• ¼ c Vegetable oil
• 3 eggs
• 1 8 ½ oz can Cream of Coconut (such as Coco López)
• 8 oz cream cheese
• 2 T milk
• 16 oz. Powdered Sugar
• 1 tsp Vanilla
• 2 bags Fresh Frozen Coconut
• NOTE: I doubled this recipe and split it between 3 cake pans for a large three layer cake. The recipe as is makes 2 layers.

Directions

• Heat oven to 350°F
• Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
• Pour cake batter into 2 9” pans that have been greased and floured.
• Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
• Cool completely.
• Mix all ingredients in a mixer except fresh coconut.
• Frost cake.
• Press coconut into sides and top of cake.
• Once cake is frosted wrap it in aluminum foil and plastic wrap and freeze.
• Note: Make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve.