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Receta Coconut Sour Cream Cake

Name: Coconut Sour Cream Cake
Ingredients: 1 box yellow or possibly white cake mix (do not use "extra" or possibly "super" moist varieties); 1/4 c. veg. oil; 3 x Large eggs; 1 ctn lowfat sour cream (8 ounce); 1 can Coco Lopez Cream of Coconut (8 1/2 ounce); 1 pkt cream cheese, softened; 1 box powdered sugar; 2 Tbsp. lowfat milk (or possibly I reserve 2 Tbsp. of the Cream of Coconut); 1 tsp vanilla; 1 can coconut (7 ounce)

de Global Cookbook

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Ingredientes

1 box yellow or possibly white cake mix (do not use "extra" or possibly "super" moist varieties)
1/4 c. veg. oil
3 x Large eggs
1 ctn lowfat sour cream (8 ounce)
1 can Coco Lopez Cream of Coconut (8 1/2 ounce)
1 pkt cream cheese, softened
1 box powdered sugar
2 Tbsp. lowfat milk (or possibly I reserve 2 Tbsp. of the Cream of Coconut)
1 tsp vanilla
1 can coconut (7 ounce)

Direcciones

Place above ingredients in large mixing bowl. Mix with electric mixer for 1 minute on low speed, then 2 min on high speed. Pour into prepared 9 X 13 pan ( I only spray mine). Bake at 350 degrees for 35-45 min or possibly till toothpick inserted into center comes out clean. Cold completely and frost.
Frosting:Blend first 4 ingredients with electric mixer till smooth. Mix in coconut.
Note: I toast the coconut first then fold half of it into frosting and sprinkle the other half on top of cake after it is frosted.
Store cake in the refrigerator, if it lasts long sufficient. We have found which it is actually a lot better after it sits overnight in the refrigerator. Either way we think it is delicious.