Quick, Easy -N- Fast Recipes Coconut Sour Cream Cake Recipe
1-1/4 C. sour cream
1 C. canned cream of coconut (such as Coco Lopez)
3 large eggs
1/4 C. vegetable oil
1 T. fresh lemon juice
1 (18.25 oz.) box white cake mix (without pudding)
2 C. flaked sweetened coconut, toasted
Preheat oven to 350°F. Butter a 13 x 9 x 2 inch baking pan. Dust pan with flour.
Combine 1 cup of the sour cream, 3/4 cup of the cream of coconut, the eggs, vegetable oil and fresh lemon juice in a large bowl; whisk to blend. Add cake mix and blend well. Transfer batter to prepared pan.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
Meanwhile, blend remaining 1/4 cup sour cream and remaining 1/4 cup cream of coconut in a small bowl. Spread mixture evenly over warm cake. Return cake to oven; bake 5 minutes longer. Sprinkle coconut over top. Place pan on rack and cool cake completely before slicing and serving.
Makes 10-12 servings.
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