Cream of Coconut Cake

Cream of Coconut Cake

Components

Unique recipe makes 1 -9×13 inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 (18.25 ounce) package deal white cake combine

  • three eggs

  • 1/four cup vegetable oil

  • 1 cup cream of coconut

  • 1 (eight ounce) container bitter cream

  • eight ounces cream cheese

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk

  • four cups confectioners’ sugar

  • 2 tablespoons flaked coconut

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Cream of Coconut Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour one 9×13 inch pan.
  2. Mix the cake combine, eggs, vegetable oil, cream of coconut and the bitter cream and blend nicely for four minutes. Pour batter into the ready pan.
  3. Bake at 350 levels F (one hundred seventy five levels C) for 35 to forty minutes. Let cake cool then frost with cream cheese frosting and prime with flaked coconut.
  4. To Make Frosting: Mix the softened cream cheese, vanilla, milk and confectioners’ sugar. Combine till clean and unfold over cooled cake. Prime with flaked coconut.

Vitamin

  • Energy
  • 298 kcal
  • 15%
  • Carbohydrates
  • forty four.1 g
  • 14%
  • Ldl cholesterol
  • forty one mg
  • 14%
  • Fats
  • 12.7 g
  • 20%
  • Fiber
  • zero.three g
  • 1%
  • Protein
  • three g
  • 6%
  • Sodium
  • 189 mg
  • eight%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Corinne

“Cream of coconut and bitter cream assist this cake recipe ship a splendidly moist coconut cake with a cream cheese icing.”

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