Coconut Cake

I have a coconut cake confession: I collect them.  Pictures of them mostly, but also from every Southern foods cookbook I own, there are always these beautiful, tall white cakes that look so scrumptious! But I don't generally make layer cakes. My life always seems to be a bit too pinched on time to really turn out a showstopper; also who knows if I can? Cakes can be fickle and to get a tasty, and tall, not-leaning-to-one-side cake is a feat. This cake is moist and tasty and I'm pretty sure wouldn't hold up to being made in layers because it is so soft, but yummy and pretty and starts with a mix.  My mother gave me the recipe, you will like it, I think. I do!

Coconut Cake
1 white cake mix
 3 eggs
1 c. Milk or coconut milk
1 c. Sour cream
1/4 c. Oil
1 c. Coconut
1 tsp. Vanilla
1 tsp. Coconut extract (opt.)

Mix all ingredients except coconut, beating with a hand mixer for 2 min. Stir in coconut. Pour into a greased 9x13 and bake at 350 for 30-35 min. Until top is golden and middle springs back when touched. Cool. (This will shrink a bit as it cools. Don't be nervous, that is what the frosting is for!)

Frosting:
3 Tbsp. Butter, softened
6 oz. cream cheese, softened
1 tsp. Vanilla
1 tsp Coconut extract
3-4 c. Powdered sugar
A little milk
Coconut for sprinkling on top

Mix butter and cream cheese and flavorings until smooth add 2 cups powdered sugar and a teaspoon or so of milk. Mix adding more powdered sugar and milk to make a good spreading consistency. Frost cake, sprinkle coconut on top.

Jenny