Jocelyn's Coconut Cake

Jocelyn's Coconut Cake

3 eggs

1 c. sour cream

3/4 c. water

1/2 can cream of coconut

1 tsp. vanilla

1white cake mix

1 small box instant coconut pudding

½ of a 7-oz pkg. coconut

Preheat oven to 350 degrees. Place 24 liners in cupcake pans. Beat eggs,

sour cream, water, cream of coconut and vanilla in mixing bowl on low speed

until combined. Add cake mix and pudding. Mix until totally combined.

Divide batter into prepared liners. Bake for l8 minutes or until tested done

with a toothpick. Cool and frost.

If using a bundt pan, bake for 40-45 mins or when toothpick comes out clean.

Cream Cheese Frosting

1 8-oz pkg. cream cheese, softened

1 lb. powdered sugar

1 stick butter; softened

1 tsp. coconut extract

Whip butter and cream cheese together until fluffy. Slowly add in powdered

sugar and coconut flavoring until desired consistency. Thin with milk if necessary. Sprinkle cakes

with coconut.