Creamy Coconut Cake Recipe

Creamy Coconut Cake

1 box white cake mix

1/4 cup/60 mL Watkins Original Grapeseed Oil (Or EVOO)

3 eggs, beaten

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

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 Clear Vanilla

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

1 cup/240 mL coconut flakes

Preheat oven to 350°F/180°C. Mix all ingredients. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray. Bake 35 minutes, or until cake tests done. Cool completely before frosting.
Frosting:
Mix all frosting ingredients except coconut; spread on cake. Top with coconut.