Coconut Sheet Cake
From Julie Stein, Birmingham, Alabama published in June 2004 Southern Living
3 large eggs1 (8-ounce) container sour cream1/3 cup water1 (8.5-ounce) can cream of coconut½ teaspoon vanilla extract1 (18.25-ounce) package white cake mixCoconut-Cream Cheese Frosting
Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, cream of coconut and vanilla, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.
Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
Note: If desired, cake can be baked in one greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.
Cream of coconut can be found in the ethnic food or drink mixers section of supermarkets. Typically it comes in 15 ounce cans, so this recipe uses 7/8 cup or 200 ml cream of coconut.
Coconut-Cream Cheese Frosting
The frosting is very thick.
1 (8-ounce) package cream cheese, softened½ cup butter or margarine, softened3 tablespoons milk1 teaspoon vanilla extract1 (16-ounce) package powdered sugar, sifted1 (7-ounce) package sweetened
flaked coconut
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.
From Julie Stein, Birmingham, Alabama published in June 2004 Southern Living
3 large eggs1 (8-ounce) container sour cream1/3 cup water1 (8.5-ounce) can cream of coconut½ teaspoon vanilla extract1 (18.25-ounce) package white cake mixCoconut-Cream Cheese Frosting
Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, cream of coconut and vanilla, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.
Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
Note: If desired, cake can be baked in one greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.
Cream of coconut can be found in the ethnic food or drink mixers section of supermarkets. Typically it comes in 15 ounce cans, so this recipe uses 7/8 cup or 200 ml cream of coconut.
Coconut-Cream Cheese Frosting
The frosting is very thick.
1 (8-ounce) package cream cheese, softened½ cup butter or margarine, softened3 tablespoons milk1 teaspoon vanilla extract1 (16-ounce) package powdered sugar, sifted1 (7-ounce) package sweetened
flaked coconut
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.
THIS CAKE IS AMAZING! BRACE YOURSELF! haha
3 comments:
That sounds so good! Just what I needed for our New Years Eve Hawaiian Luau! Thanks!! :)
P.s. I am so loving that picture!!
That sounds yummy! And did you get your hair done? It looks SO cute!
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