July 22, 2013 by maddieswab
1 18.25-ounce box white cake mix
1 cup sour cream (I ran out of sour cream halfway through, so I used half sour cream and half plain Greek yogurt)
3/4 cup vegetable oil
1 3-ounce can cream of coconut
Heat oven to 325 degrees F. Spray 2 8-inch round cake pans with nonstick cooking spray.
In a large bowl, combine the cake mix, sour cream, oil, eggs, and cream of coconut. Beat for 2 minutes at medium speed. Pour the mixture evenly into the prepared pans.
Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove. Let cool completely on a wire rack.
10 tablespoons (1-1/4 sticks) unsalted butter, softened
1 8-ounce package, plus 1 3-ounce package of cream cheese
1-1/2 teaspoons pure vanilla extract
5 cups confectioners’ sugar
1/2 cup shredded sweetened coconut, plus about 2 cups more for decoration (optional)
Beat the butter, cream cheese, and vanilla in a large bowl at medium speed until smooth. Gradually beat in the confectioners’ sugar until the frosting is smooth. Stir in the coconut. Spread over the cake. Sprinkle, coat, or decorate any other way with the remaining coconut (I lightly coated the cake, evoking the Pepperidge Farms coconut cake feel).
This cake is best eaten the day it’s made. If you have leftovers, store in the refrigerator under a cake dome or covered in aluminum foil for three days.
—Make sure to generously spray your pans with nonstick cooking spray. If you don’t, the bottom of the cake will stick to the pan and it’ll be all sorts of trouble.
—This cake’s great for layer cake newbies because its easy to whip up, no fuss, and the frosting doesn’t have to look perfect since you can cover it with shredded coconut.
—You can break this recipe up into two days: bake the cake on one day and store on a sheet pan covered with plastic wrap, and then make the frosting and frost/decorate the cake the next day.