Ingredients

The following ingredients have 12 Servings
  • 1 Classic White Box Cake (I use Duncan Hines.)
  • 1 cup whole milk
  • ⅔ cup butter
  • 4 eggs
  • ½ cup sour cream
  • 15 ounces can cream of coconut
  • 3 cups powder sugar
  • 1 cup butter (softened at room temperature or 2 sticks of butter)
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • pinch of salt
  • 8 ounces shredded coconut (sweetened)

Instruction

  • Preheat oven to 350.
  • Grease and flour 9x13in baking pan.
  • Melt ⅔ cup butter.
  • Blend cake mix, 4 eggs, ½ cup sour cream, and 1 cup milk. Beat with a mixer for 30 seconds, slowly adding in ⅔ cup melted butter. Then on medium speed for 2 minutes.
  • Bake 23-28 minutes.
  • Immediately poke holes with fork.
  • Shake 15 ounce can cream of coconut really good, then open can.
  • Pour and spread cream of coconut over the entire sheet cake.
  • Cover and refrigerate 1 hour to completely cool.