Coconut Sour Cream Cake

• 1 1/4 cups sour cream
• 1 cup coconut cream canned such as Coco Lopez
• 3 large eggs
• 1/4 cup vegetable oil
• 1 tablespoon lemon juice fresh
• 18.25 ounces cake mix box white without pudding
• 2 cups coconut flaked sweetened, toasted

1. Preheat oven to 350F.
2. Butter a 13 x 9 x 2 inch baking pan.
3. Dust pan with flour.
4. Combine 1 cup of the sour cream, 3/4 cup of the cream of coconut, the eggs, vegetable oil and fresh lemon juice in a large bowl; whisk to blend.
5. Add cake mix and blend well.
6. Transfer batter to prepared pan.
7. Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
8. Meanwhile, blend remaining 1/4 cup sour cream and remaining 1/4 cup cream of coconut in a small bowl.
9. Spread mixture evenly over warm cake.
10. Return cake to oven; bake 5 minutes longer.
11. Sprinkle coconut over top.
12. Place pan on rack and cool cake completely before slicing and serving.

sour cream, coconut cream, eggs, vegetable oil, lemon juice fresh, cake, coconut flaked

Taken from recipeland.com/recipe/v/coconut-sour-cream-cake-48486 (may not work)