Cream Of Coconut Cake II
1 (18.25-ounce) package white cake mix
2 (10.5-ounce) cans cream of coconut, divided use
1 (8-ounce) container sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract, divided use
1 (16-ounce) package powdered sugar, sifted
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1. Preheat oven to 325øF. Grease two 9-inch round cake pans.
2. In a large bowl, combine cake mix, 16 ounces cream of coconut, sour cream, oil, eggs and 1/2 teaspoon vanilla; mix until smooth.
3. Pour into prepared pans and bake for 25 minutes, or until center is set. Let stand for 5 minutes before removing from pan. Cool completely on wire racks.
4. For frosting, combine powdered sugar, cream cheese, butter and remaining 6 ounces cream of coconut and 1 teaspoon vanilla. Beat with an electric mixer until smooth. Frost cake as desired when cool.
Makes 16 servings.
