Coconut Sour Cream Cake
Cake:
1 white cake mix
1 can (8 1/2 oz.) cream of coconut
1/4 cup oil
8 oz. sour cream
3 eggs
Frosting:
2 cups powdered sugar
1 tblsp. milk
1 (8 oz.) pkg. cream cheese, softened
8 oz. heavy cream
With electric mixer, combine all ingredients in a large bowl. Pour
into greased and floured 9 X 13 X 2-in. pan. Bake at 350� F. for 25
to 30 minutes. Cool.
Frosting: Mix sugar, milk, and softened cream cheese well with an
electric mixer. Whip heavy cream until stiff peaks form. Fold
whipped cream into other ingredients. Spread over cooled cake. Store
in refrigerator. |