Coconut Cream Cake

Jud made this cake for my birthday along with Uncle Glen's famous fish. You can find that recipe Here  Jud is actually a good cook, but he mainly uses his gift of cooking at the grill. That is a more manly thing. The cake was amazing, and I will certainly make this again.

This is Nancy Ginzel/Judy Nadolny's recipe from Express News of San Antonio.



Ingredients:
3 eggs
1/3 cup vegetable oil ( We used Canola Oil)
1 box white cake mix (18.25 oz.)
1/2 teaspoon vanilla
1 (8.5 oz. can) cream of coconut--(found in the mixed drink isle of the store)
1 (8 oz. container) dairy sour cream
Frosting:
1 (16oz.) box powdered sugar
1 stick softened butter
1-8 oz. package softened cream cheese
1/2 teaspoon vanilla
1 cup coconut
Directions:
1. Heat oven to 350 degrees. Grease and flour 2 round cake pans. Mix eggs, oil, cake mix, vanilla, cream of coconut and sour cream. Divide batter between prepared pans. Bake for 25 minutes or until done. Let cool in pans 15-20 minutes. Remove cakes from pan, put on cooling rack and cool completely.
For frosting:
1. Combine powdered sugar, butter, cream cheese, vanilla, and coconut. Frost between layers and top and sides of cooled cake. I sprinkled the top with coconut that I baked in a 350 degree oven until lightly browned.