Coconut Cake
Applewood Farmhouse
Ingredients
- 2 boxes white cake mix
- 16 oz sour cream
- ½ cup vegetable oil
- 15 oz cream of coconut
- 2 tbsp coconut extract
Frosting
- 16 oz cream cheese softened
- 4 tbsp milk
- 2 lbs 10-x powdered sugar
- 2 tsp coconut extract
- 2 cups shredded coconut
Instructions
- Preheat oven to 350°.
- Line 3 (9 inch round) cake pans with parchment paper and spray with nonstick spray.
- In a large bowl, mix the cake ingredients.
- Divide the cake batter evenly among the prepared cake pans.
- Bake 30 minutes or until a toothpick inserted comes out clean.
- Remove from oven. Let the cakes rest for 5-10 minutes in the cake pans.
- Remove the cakes to wire racks until cool.
- In a medium bowl, combine softened cream cheese, powdered sugar, and coconut extract. Whisk until smooth. If needed add a little milk to smooth.
- Frost the cake layers and stack. Add shredded coconut to the outside.
- Chill and serve.
