Recipe - Coconut Cream Cake With Lemon And Lime Filling

1 pack White cake mix w/pudding;
(18.25 ounce)
One fourth cup Vegetable oil
3 lg Eggs
1 cn Cream of coconut; (8.5
ounce)
1 Container sour cream; (8
ounce)
Cream Cheese Frosting
1 cn Flaked coconut; (3One half ounce)

Beat first 5 ingredients at high speed with an electric mixer 2 minutes.
Reduce speed to low; beat 1 minute. Pour batter into a greased and floured
13 x 9inch pan. Bake at 350° for 40 to 45 minutes or until a wooden pick
inserted in center comes out clean. Cool cake in pan. Spread Cream Cheese
Frosting over cooled cake; sprinkle with coconut. Makes 15 servings.

CREAM CHEESE FROSTING: 8 ounce package cream cheese, softened 2 tablespoons
milk
16 ouncs powdered sugar, sifted 1 teaspoon vanilla extract

Beat cream cheese until fluffy; gradually add remaining ingredients,
beating well. Makes nough frosting for 1 (13 x 9inch) cake.

http://www.pathfinder.com/ © Copyright 1997 Southern Living. All rights
reserved. MC formatting by bobbi744@acd.net ICQ #12099523

Recipe by: Southern Living

Posted to MCRecipe Digest by Roberta Banghart bobbi744@acd.net on May
13, 1998