Coconut Sheet Cake

 

Ingredients:

3 large eggs

1 (8-ounce) container sour cream

⅓ cup water

1 (8.5-ounce) can cream of coconut

½ teaspoon vanilla extract

1 (18.25-ounce) package white cake mix

For the frosting:

8 ounces cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

3 1/4 cups powdered sugar

1 teaspoon coconut extract

1 cup sweetened flaked coconut

Directions:

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.

 Beat cream cheese and butter in a large bowl with a hand mixer (or a stand mixer) until smooth.  Slowly add powdered sugar, while continuing to beat until smooth.  Add extract and mix until combined.

Spread frosting over cooled cake and sprinkle evenly with coconut flakes

 I made the cake for Jerry's birthday. He's a vendor at our local flea market and have know him for as long as we have been in Florida. It was his 80th birthday!!!!!