Viewing post #67068 by patrob

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You are viewing a single post made by patrob in the thread called Cakes.
Feb 22, 2010 6:58 PM CST
Name: Patricia
Central TX 7b/8a
for cake

1 box white cake mix
3 eggs
1/2 c vegetable oil
8 oz sour cream
1/2 c crushed pineapple, drained
1/2 c cream of coconut (NOT coconut milk) *See note at bottom for substitutions.
1 tsp rum extract or 2 TBSP rum (I use 1/4 c rum)
for frosting
3 1/2 c powdered sugar
8 oz cream cheese, softened
2 TBSP milk (decrease by 1 TBSP if using rum)
1 c shredded coconut
1/4 tsp coconut extract (natural extract is better than imitation).
1/2 tsp rum extract or 1 TBSP rum

Mix ingredients for cake with electric mixer on medium for 4 min. Pour into greased and floured cake pan(s) of your choice. Bake in 325 degree oven for 40 min or until cake springs back when touched. Cool in pan(s) for 15 min, Then place cake on wire rack to cool completely. (I leave the 13" x 9" cake in the pan to frost).
for frosting
Mix all frosting ingredients well and frost cake. Store cake in refrigerator because of the cream cheese.

*Substitutions for cream of coconut:
1/2 c sweetened condensed milk and 1/8 tsp coconut extract
1/2 c top layer of canned coconut milk (not low fat). DO NOT shake or stir can before skimming.

Thumb of 2010-05-03/patrob/ecd008

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