posted by Arvillalar 06-25-100 8:09 AM
Toasted Coconut Sour Cream Cake
Cake:
Vegetable oil for misting the pan
1 package (18.25 ounces) plain white cake mix
1 cup (8 oz.) sour cream
1 can (8.5 oz.) cream of coconut
1/4 cup vegetable oil such as canola, corn, safflower, soybean or sunflower
3 large eggs
Toasted Coconut:
2 cups frozen unsweetened grated coconut, thawed.
Frosting:
1 package (8 oz) cream cheese at room temperature
3-3/4 cups confectioners' sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat oven to 350°. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, sour cream, cream of coconut, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look blended, however, flecks of cream of coconut may remain in the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 - 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Leave the oven on.
Place the coconut in a pie plate and let toast in the oven until lightly browned 4 - 5 minutes.
Meanwhile, prepare the frosting. Place the cream cheese in a large mixing bowl and beat with an electric mixer set on low speed until softened, 30 seconds. Stop the machine and add the confectioners' sugar, milk and vanilla. Beat on low speed until the ingredients are moistened, 30 seconds or more. Scrape the sides down with a rubber spatula, increase the mixer speed to medium, and beat until well combined and fluffy, 2 minutes more.
Spread the frosting over the cake, using the rubber spatula to spread the frosting out to the edges of the cake. Sprinkle the top with toasted coconut.
Store this cake, covered in aluminum foil in the refrigerator for up to 1 week or freeze it wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.