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Sour Cream Coconut 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


  • 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)


  1. Cake: Mix all ingredients and bake in a greased and floured Bundt or tube pan.
  2. Bake for 40 to 60 minutes. Do not open oven for the first 40 minutes. Test for doneness with a wooden pick.
  3. Cool in pan for 10 minutes before turning out.
  4. Frosting: Mix well and spread on cooled cake.
  5. Sprinkle with coconut.

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