Fresh Coconut Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 3 eggs
• 1 1/3 cups water
• 1/3 cup vegetable oil
• Milk from 2 small or 1 large coconut

Coconut Icing

• 1 cup sour cream
• 2 cups granulated sugar
• Finely chopped coconut from 2 small or 1 large coconut

Instructions

1. Cake: Mix all ingredients and pour into well greased and floured** cake pan.
2. Bake at 350 degrees F until done.
3. Cool cake completely.
4. Punch holes into cake with a fork and pour coconut milk over cake. Frost cake with coconut icing and store in refrigerator. Cake spoils easily, but also freezes well.
5. Coconut Icing: Mix sour cream, sugar and chopped coconut and refrigerate for 3 hours before frosting cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!