Easy Sour Cream Coconut Cake

Ingredients

• 15.25 oz Classic white cake mix with pudding in the mix
• 4 tbsp Butter (Melted)
• 3 Eggs
• 1 cup Sour cream
• 1 cup Milk
• 1 tsp Coconut extract (For the cake)
• 1 cup Sweetened flaky coconut (For the cake)
• 3 cups Powdered sugar (For the frosting)
• 8 oz Cream cheese (Softened; for the frosting)
• 1 tsp Coconut extract (For the frosting)
• 2.5 tbsp Milk (The source specifies 2 to 3 tablespoons; for the frosting)
• 1 cup Sweetened flaky coconut (For sprinkling on the frosting)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Spray a 9-by-13-inch baking pan with cooking spray.

2. 2

   Using an electric mixer, mix together the cake mix, melted butter, eggs, sour cream, milk, and 1 teaspoon coconut extract. Do not over-mix.

3. 3

   Fold 1 cup of sweetened flaky coconut into the cake batter with a spoon.

4. 4

   Pour the batter into the prepared baking pan and bake for 35 to 40 minutes. Check the center to make sure the cake is done, since ovens vary.

5. 5

   Let the cake cool completely before frosting it.

6. 6

   For the frosting, use a mixer to mix together the powdered sugar, softened cream cheese, 1 teaspoon coconut extract, and 2 to 3 tablespoons milk.

7. 7

   Spread the frosting over the cooled cake.

8. 8

   Sprinkle the remaining 1 cup sweetened flaky coconut over the frosting.

Notes

If white cake mix with pudding is unavailable, the source says you can use a white cake mix without pudding or add one small 3.4-ounce package of dry vanilla instant pudding mix to the cake mix; do not prepare the pudding. Store the cake in the refrigerator; it is also suitable for freezing. Avoid over-mixing or over-baking, which can make the cake dry or cause it to fall after baking.

Nutrition per serving

• dessert
• cake
• baked
• coconut
• American
• vegetarian