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Toasted Coconut Sour Cream Cake

From The Cake Mix Doctor

Vegetable oil spray for misting the pan
1 (18.25-ounce) package plain white cake mix
1 cup sour cream
1 (8.5-ounce) can cream of coconut
1/4 cup vegetable oil
3 large eggs

2 cups (preferably frozen) unsweetened grated coconut, thawed

1 (8-ounce) package cream cheese, at room temperature.
3-3/4 cups confectioners' sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract

To prepare batter: Place a rack in the center of the oven and preheat the oven to 350 F. Lightly mist a 13-by-9-inch baking pan with vegetable oil spray. Set the pan aside. Place the cake mix, sour cream, cream of coconut, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.


Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look blended; however, flecks of cream of coconut may remain in the batter.

Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place pan in the oven. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Leave the oven on.

To prepare coconut: Cake can be made with toasted or untoasted coconut. Toasting it gives it a bit more flavor. If toasting, place the coconut in a pie plate and let toast in oven until lightly browned, 4 to 5 minutes.

To prepare frosting: Meanwhile, prepare the frosting. Place the cream cheese in a large mixing bowl and beat with an electric mixer set on low speed until softened, 30 seconds. Stop the machine and add the confectioners' sugar, milk and vanilla. Beat on low speed until the ingredients are moistened, 30 seconds more. Scrape the sides down with a rubber spatula, increase the mixer speed to medium and beat until well combined and fluffy, 2 minutes more. Spread the frosting out to the edges of the cake. Sprinkle the top with coconut. Yields 20 servings.

Note: Store this cake, covered in aluminum foil, in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.






(Updated: 10/30/08 SN)

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