UPDATE: May 27, 2019
I posted this blog post 8 years ago!!! Oh my goodness. But to this day it is the most visited blog post that I have. And not just by a little…By a TON! I am pretty sure this has been passed around pinterest like crazy and from the comments below I know many of you have made it as well! If you are one of these people…. I would love to hear your experience? Did you change anything? Was it a big hit and must make again? Take photos and share! Thank you to everyone who has helped make this my most popular post. I may need to re-make this recipe with the frosting from scratch and make a new post for you guys! Until then….On to the original post:
YUMMY! One thing I feel I can do is Bake. Cooking on the other hand does not come as easy. But baking yummy sweet things. That I can do. Someone on facebook (and I am sorry I can not remember who. If you are reading this and it was YOU...please tell me) posted this recipe and I have been wanting to try it. Well...It seems it was a big hit so I thought I would share a couple pics and the recipe in case you get a wild hair and want to try it too! Here we go...
I was worried it was not going to be very moist but it was perfect. A couple "hints". If you have never bought a can of Cream of Coconut look in the drink mix aisle. After wondering the whole store Dan googled it for me and realized it was often used for Pina Coladas. I figured it would be in the baking aisle. Nope. And I used Cream Cheese frosting and sprinkled bakers coconut on top which was YUMMY! Recipe calls for coconut cream cheese frosting. Well...thats how I did it. LOL.
The original recipe can be found here...
3 large eggs
1 (8-ounce) container sour cream
1/3 cup water
1 (8.5-ounce) can cream of coconut
1/2 teaspoon vanilla extract
1 (18.25-ounce) package white cake mix
Coconut-Cream Cheese Frosting
Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator. Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.
If feeling brave...Here is also the frosting recipe (or you can cheat like I did! LOL)
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla extract
1 (16-ounce) package powdered sugar, sifted
1 (7-ounce) package sweetened flaked coconut
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.