Coconut Cake

Even my daughter, who turns up her nose at anything with nary a shred of coconut in it, loves this cake. I simply leave off the coconut for her or anyone else who doesn't care for its distinctive taste and texture. This will, undoubtedly, become you're new, go-to white cake recipe. Adapted from The Cake Mix Doctor, I've omitted the toasted, unsweetened, grated coconut and replaced it with the much sweeter Baker's Angel Flake. Serve this delicious cake with a generous scoop of French vanilla ice cream.

Coconut Cake
1 package plain white cake mix
1 cup + 1 tablespoons sour cream (Daisy is excellent)
1 cup cream of coconut
1/4 cup vegetable oil
3 large eggs
Cream Cheese Frosting
Baker's Angel Flake for sprinkling (if desired)

Preheat the oven to 350 degrees. Spray a 13 by 9 baking pan with vegetable spray (preferably one with flour).

Combine the cake mix, sour cream, cream of coconut, vegetable oil and eggs with a mixer on low. Beat for 1 minute before stopping and scraping down the sides of the bowl. Beat on medium another 2 minutes. Pour into prepared pan and bake for approximately 40 minutes. Allow to cool completely before frosting.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
4 tablespoons butter, room temperature
1 to 2 teaspoons vanilla extract (or less to taste)
pinch of salt
3 1/2 cups powdered sugar, sifted
1 to 2 tablespoons whole milk

Beat the cream cheese and butter with a mixer until well-blended and free of lumps. Turn off the machine and add the powdered sugar, salt and vanilla and 1 tablespoon of milk. Beat on low until all ingredients are incorporated, then increase the speed of the mixer and beat for another 2 minutes, or until frosting is light and fluffy, adding additional milk if needed. Spread over cake and serve.