Coconut Sour Cream Cake
|White cake mix||18 1⁄4 Ounce (1 Box, Duncan Hines Deluxe Ii)|
|Oil||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Sour cream||8 Ounce (1 Carton)|
|Canned cream of coconut||8 Ounce (1 Can)|
|Powdered sugar||1 Pound|
|Flaked coconut||12 Ounce (Angel)|
Cake: Preheat oven to 350°.
Mix together cake mix, oil, eggs, sour cream, cream of coconut and 6 ounces of coconut.
Pour into 13 x 9-inch pan and bake 30 to 50 minutes.
Cool for 10 minutes.
Icing: Combine powdered sugar, cream cheese and vanilla.
Use mixture to ice cake after cake has cooled for 10 minutes.
Top with coconut.