Saturday, January 08, 2005

Cream of Coconut Cake

As Valentine's Day nears, I'm posting recipes that would make great Valentine's Day treats for your loved ones. If you like Coco Lopez (and pina coladas), you'll love this cream of coconut cake. And it's easy to make for a layer cake. (The recipe calls for two-layers but you could just as easily make it a 13x9-sheet cake with icing on top.)

Cream of coconut cake

1 pkg white cake mix
22 oz cream of coconut, divided
8 oz. sour cream
3/4 cup vegetable oil
3 eggs, lightly beaten
1 1/2 tsp vanilla, divided
16 oz. powdered sugar
8 oz. cream cheese, softened
1/2 cup butter, softened

Preheat oven to 325 degrees F. Grease two 9-inch round pans. In a large bowl, combine cake mix, 16 oz. cream of coconut, sour cream, oil, eggs and 1/2 tsp vanilla; mix till smooth. Pour into pans and bake for 25 min.

For frosting, combine powdered sugar, cream cheese, butter, remaining cream of coconut and 1 tsp. vanilla. Beat till smooth. Frost cake after cooling.

(I have also added shredded coconut on top of the cake and the sides. For Valentine's Day, you could mix the shredded coconut in red food coloring. I have not tried it yet, but I also think this cake would be good with a pineapple filling in the middle between layers - or maybe even pineapple in the cake.)

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