* Exported from MasterCook *

Coconut Sheet Cake

Recipe By :
Serving Size :
Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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3 large eggs
8 ounces sour cream
1/3 cup water
8 1/2 ounces cream of coconut
1/2 teaspoon vanilla extract
18 1/4 ounces package white cake mix

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.

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NOTES : 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.



Coconut-Cream Cheese Frosting
Yield Makes 4 cups

Ingredients

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

Preparation

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.