Coconut Sheet Cake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 3 large eggs
• 1 (8 ounce) carton sour cream
• 1/3 cup water
• 1 (8 1/2 ounce) can cream of coconut
• 1/2 teaspoon vanilla extract
• 1 (18 ounce) box cake mix
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter or 1/2 cup margarine, softened
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 (16 ounce) package powdered sugar, sifted
• 1 (7 ounce) package sweetened flaked coconut

Recipe

• 1 beat eggs at high speed for 2 minutes.
• 2 add sour cream, 1/3 water and next 2 ingredients beating well after each addition.
• 3 add cake mix, beat until blended.
• 4 beat at high speed 2 minutes.
• 5 pour into a greased and floured 13 x 9-inch baking pan.
• 6 bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. cool cake in pan on wire rack.
• 7 cover pan with plastic wrap and freeze cake for 30 minutes.
• 8 remove from freezer.
• 9 spread coconut cream cheese frosting on top of chilled cake.
• 10 cover and store in refrigerator.
• 11 coconut cream cheese frosting: beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well.
• 12 gradually add sugar, beating until smooth.
• 13 stir in coconut.