Toasted Coconut Sour Cream Cake
From The Cake Mix Doctor
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
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.
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.
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)