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Nancy's Kitchen - Tried and Tested Recipes
Coconut Cream Cake











This is for Ardith who in the July 5, 2013 newsletter asked for recipes using Cream of Coconut.

Here is a recipe I have used for a long time. I found it in an issue of "Southern Living" magazine. My family loves this and it is fairly easy to make.
Claudine in Fort Worth, TX

Coconut Cream Cake

Cake:
1 package white cake mix, (with pudding inside)
1/4 cup vegetable oil
3 large eggs
1 (8.5 oz) can Cream of Coconut, *see Note
1 (8 oz) container sour cream

Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
2 Tablespoons milk
1 (16 oz) box powdered sugar, sifted (4 1/2 cups sifted)
1 teaspoon vanilla extract
1 (3-1/2 oz) can coconut flakes

*NOTE: Be sure to use CREAM of coconut and NOT coconut milk. The Cream of Coconut can be found where the mixed drink supplies are, usually on the soft drink aisle of the supermarket. The brand I use is called Coco Lopez.

Cream of Coconut sometimes solidifies when it is cool. If you cannot hear the liquid when you shake the can, then submerse the unopened can in hot water for a little while, until you can hear the liquid inside the can when shaken.

For Cake:
Beat first 5 ingredients at high speed with an electric mixer for 2 minutes. Reduce speed to low; beat for 1 minute more. Pour batter into a greased and floured 13 x 9 inch pan.

Bake at 350º F., for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan.

Spread Cream Cheese Frosting over cooled cake; sprinkle with coconut.
Makes 15 servings.

For Cream Cheese Frosting:
Beat cream cheese until fluffy; gradually add remaining ingredients, beating well.
Makes enough frosting for 1 (13 x 9 inch) cake.

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