Creamy Coconut Cake

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.


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.


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