Recipes Made with Cake Mixes
Sour Cream Coconut Cake
Ingredients
Cake
- 1 (18.25 ounce) box deluxe white cake mix*
- 1/4 cup vegetable oil
- 3 eggs
- 1 cup sour cream
- 1 (16 ounce) can cream of coconut, reserving 1 teaspoon for frosting
Frosting
- 4 ounces cream cheese, softened
- 1/2 box confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon cream of coconut (reserved from cake)
- 1 (3 1/2 ounce) can Angel Flake coconut (save some for top)
Instructions
Cake
- Mix all ingredients and bake in a greased and floured** Bundt or tube pan.
- Bake for 40 to 60 minutes. Do not open oven for the first 40 minutes. Test for doneness with a wooden pick.
- Cool in pan for 10 minutes before turning out.
Frosting
- Mix well and spread on cooled cake.
- Sprinkle with coconut.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!