Coconut Cream Cake II

This recipe is really moist and wonderful in flavor. It’s our favorite!

Coconut Cream Cake II


  • 1 (18.25 ounce) package white cake mix
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) can coconut cream
  • 1 (16 ounce) package confectioners’ sugar
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

2 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.

3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

4 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.

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