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Sour Cream Coconut Cake
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1 (18.25 ounce) box deluxe white cake mix
1/4 cup vegetable oil
3 eggs
1 cup sour cream
1 (16 ounce) can cream of coconut, reserving 1 teaspoon
for frosting (found in liquor department)
Mix all ingredients and bake in a greased and floured Bundt or tube pan. Bake for 40 to 60 minutes. Do not open oven for the first 40 minutes. Test for doneness with a wooden pick. Cool in pan 10 minutes before turning out.
Frosting
4 ounces cream cheese, softened
1/2 box confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon cream of coconut (reserved from cake)
1 (3-1/2 ounce) can coconut (save some for top)
Mix well and spread on cooled cake. Sprinkle with coconut.
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