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Watkins Creamy Coconut Cake
We're not normally big fans of "box" cakes, but
this one is special! This easy informal - but very rich cake - is the perfect way to cool
off after a spicy meal. If you want to be fancy go ahead and make it into a layer cake or
toast the coconut flakes before garnishing, but we think you'll love this indulgent treat
just as it is.
1 box white non-pudding cake mix
1/4 Cup Watkins
Original Grapeseed Oil
3 Eggs, beaten
1/22 teas. Watkins White Vanilla Extract
8 ounces sour cream
2/3 cup cream of coconut
Preheat oven to 350 degrees F. LMix all ingredients. Pour
into 9 x 13 pan which has been sprayed with Watkins Cooking Spray. Bake 35 minutes or until cake
tests done. Cool completely before frosting.
Cream Cheese Frosting
1 box (l lb) powdered sugar
1/4 cup butter
2 tbsp. milk
2 tsp. Watkins White Vanilla Extract
1 package (8 ounces) cream cheese, softened
1 cup coconut flakes
Mix all frosting ingredients except coconut. Spread on
cake. Top with coconut.
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Email: linda @ watkinsonline.com
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