Cream of Coconut Cake

Cream of Coconut Cake

Beat together a boxed white cake mix, ½ of a 12oz can of cream of coconut, 4 eggs, ¼ cup vegetable oil, and 2 cups flaked coconut.  Bake in a generously greased 12-cup Bundt pan at 350 for 45 minutes.  Brush with remaining cream of coconut while still warm.

·         Southern Coconut Frosting

·         2 sticks butter, softened

·         8 cups powdered sugar

·         1 cup milk

·         1½ teaspoons vanilla

·         1 tablespoon coconut extract or coconut rum

·         14 ounce bag coconut flake, unsweetened