- 3 large eggs
- 1 (8-ounce) container sour cream
- 3/4 cup vegetable oil
- 3/4 cup cream of coconut
- 1-1/2 teaspoons vanilla extract, divided
- 1 (18.25-ounce) package white cake mix with pudding
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 (16-ounce) package confectioners' sugar, sifted
- 1 (7-ounce) can flaked coconut, divided
Method:-
- Preheat oven to 325 degrees F. Coat 3 (8-inch) round cake pans with cooking spray; set aside.
- In a large bowl with an electric mixer on high speed, beat eggs 2 minutes. Add sour cream, oil, cream of coconut, and 1/2 teaspoon vanilla extract, beating well after each addition. Add cake mix; beat at low speed until blended. Beat at high speed 2 minutes, then pour batter evenly into prepared pans.
- Bake 25 to 27 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
- Meanwhile, in a medium bowl, beat cream cheese and butter at medium speed until creamy; add remaining vanilla, beating well. Gradually add confectioners' sugar, beating until smooth.
- Spread frosting between layers and on top and sides of cooled cake. Sprinkle with reserved 1/2 cup coconut. Store in an airtight container in refrigerator.
