g
Printer Friendly Version

editor  
BellaOnline's Hot & Spicy Editor
 

Creamy Coconut Cake

A flavoring company says We’re not normally big fans of “box” cakes, but this one is special! This easy, informal—but very rich—cake is the perfect way to cool off after a spicy meal. If you want to be fancy, go ahead and make it into a layer cake or toast the coconut flakes before garnishing, but we think you’ll love this indulgent treat just as it is.

Cake:

1 box white cake mix

1/4 cup/60 mL Watkins Original Grapeseed Oil

3 eggs, beaten

1/2 tbsp/7.5 mL Watkins Double-Strength Imitation White Vanilla Flavor

8 oz/227 g sour cream

8 oz/227 g cream of coconut


Cream Cheese Frosting:

1 box (1 lb/454 g) powdered sugar

1/4 cup/60 mL (1/2 stick) butter

2 tbsp/30 mL milk

2 tsp/10 mL Watkins Double-Strength Imitation White Vanilla Flavor

1 pkg (8 oz/227 g) cream cheese, softened

1 cup/240 mL coconut flakes

____________________


1. Preheat oven to 350°F/180°C.

2. Mix all ingredients.

3. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray.

4. Bake 35 minutes, or until cake tests done.

5. Cool completely before frosting.

6. Mix all frosting ingredients except coconut; spread on cake Top with coconut.

From: watkinsonline.com

Hot & Spicy Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor