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BellaOnline's Hot & Spicy Editor

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Creamy Coconut Cake

Guest Author - Vanette (Vannie) Ryanes

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
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Content copyright © 2014 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.

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