How to Make Coconut Cream Cake II - A Step-by-Step Guide

Coconut Cream Cake II is a delightful dessert that is perfect for any occasion. This indulgent cake is made with layers of moist coconut-flavored cake, filled and topped with a luscious coconut cream frosting, and finished with a sprinkle of toasted coconut. It's a show-stopping treat that will leave your guests coming back for seconds!

This cake is perfect for coconut lovers, as it is packed with the delicious flavor of coconut in every bite. The cake layers are moist and tender, wit...

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Ingredients

  • 1 (18.25 ounce) package white cake mix
  • ¼ cup vegetable oil
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) can sweetened cream of coconut
  • 1 (16 ounce) package confectioners' sugar
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 24
  • Yield: 1 - 9x13 inch pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.
  • Nutrition

    293 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 38mg
    • Sodium: 195mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 1g
    • Total Sugars: 36g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 64mg
    • Iron: 1mg
    • Potassium: 79mg