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Favorite (easy) Coconut Cake
for the cake:
2 boxes white cake mix, divided
1/4 cup vegetable oil
3 eggs
8 ounces sour cream
15.5 ounces cream of coconut, such as Coco Lopez
for the cream cheese icing:
8 ounces cream cheese, room temperature
1 pound powdered sugar
3-4 TBSP milk
Sweetened shredded "Angel Flake" coconut
Lightly grease a 9 X 13" pan. Preheat oven to 350.
Pour one cake mix into a bowl placed onto a digital scale. Add enough of the second cake mix to equal 18.25 ounces total. (Reserve the remaining dry cake mix for another bake.)
Add the oil, eggs, sour cream, and cream of coconut. Mix until combined and most lumps are gone, scraping down the sides and bottom of the bowl as needed. Bake for 40-45 minutes until the top bounces back when lightly pressed. The cake will be lightly golden on top. Let cool completely on a wire rack before icing.
Make the icing. Beat cream cheese until smooth. Add powdered sugar and 3 tablespoons milk. Beat until combined. The icing should be pourable. If needed, add another tablespoon milk. Pour over the cooled cake and use an offset spatula to spread evenly. Cover with coconut. Place in refrigerator to set the icing, about 30 minutes. After that, cover with foil and store at room temperature.
