Company Coconut Cake

Author: Tammy Peters

Ingredients

• $3$ large eggs
• $1$ ($8$ ounces) container sour cream
• $\frac{1}{4}$ cup vegetable oil
• $\frac{1}{4}$ cup cream of coconut
• $\frac{1}{2}$ teaspoon vanilla
• $1$ package white cake mix with pudding in the mix
• Frosting
  • $8$ ounces cream cheese
  • $\frac{1}{2}$ cup butter
  • $1$ teaspoon vanilla
  • $16$ ounces package powdered sugar, sifted
  • $7$ ounces can flaked coconut

Instructions

• Grease and flour $3$ ($8$ inch) round cake pans.
• Set aside.
• Beat eggs at high speed for $2$ minutes.
• Add sour cream and next three ingredients, beating well after each addition.
• Add cake mix; beat at low speed until blended.
• Beat at high speed for $2$ minutes.
• Pour into prepared pans.
• Bake at $325°$ for $35$ minutes.
• Cool in pans for $10$ minutes.
• Remove cake and cool completely.
• Beat cream cheese and butter at medium speed until creamy.
• Add vanilla, beating well.
• Gradually add sugar, beating until smooth.
• Stir in coconut.
• Store frosted cake in refrigerator in an airtight container.