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Coconut Sheet Cake With Coconut Cream Cheese Frosting

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ready in: 1-2 hrs
serves/makes:   12

recipe id: 56204

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3 large eggs
1 carton (8 ounce size) sour cream
1/3 cup water
1 can (8.5 ounce size) cream of coconut
1/2 teaspoon vanilla extract
1 box (18 1/4 ounce size) white cake mix

Coconut-Cream Cheese Frosting

1 package (8 ounce size) cream cheese, softened
1/2 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla extract
1 package (16 ounce size) powdered sugar, sifted
1 package (7 ounce size) coconut flakes


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 9x13" baking pan.

Bake at 325 degrees F. for 40-45 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.

For Coconut-Cream Cheese Frosting: 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.

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Nutritional data has not been calculated yet.

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