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Watkins Creamy Coconut Cake

We're not normally big fans of "box" cakes, but this one is special! This easy informal - but very rich cake - is the perfect way to cool off after a spicy meal. If you want to be fancy go ahead and make it into a layer cake or toast the coconut flakes before garnishing, but we think you'll love this indulgent treat just as it is.

1 box white non-pudding cake mix
1/4 Cup Watkins Original Grapeseed Oil
3 Eggs, beaten
1/22 teas. Watkins Clear Vanilla Extract
8 ounces sour cream
2/3 cup cream of coconut

Preheat oven to 350 degrees F. Mix all ingredients. Pour into 9 x 13 pan which has been sprayed with Watkins Cooking Spray. Bake 35 minutes or until cake tests done. Cool completely before frosting.

Cream Cheese Frosting
1 box (l lb) powdered sugar
1/4 cup butter
2 tbsp. milk
2 tsp. Watkins Clear Vanilla Extract
1 package (8 ounces) cream cheese, softened

1 cup coconut flakes

Mix all frosting ingredients except coconut. Spread on cake. Top with coconut.

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