Coconut Cream Cake

1 cup cream of coconut (not coconut milk)

3 eggs

1 – 8 oz. sour cream

1/3 cup water

½ tsp. vanilla extract

1 – 18.25 oz. white cake mix

1 tub of vanilla frosting

½ tsp. coconut extrac

Preheat oven to 325 degrees. Beat eggs with an electric mixer at high speed for 2 minutes. Add sour cream, water, cream of coconut and vanilla – beating well after each addition. Add cake mix. Beat at low speed until blended. Beat at high speed for 2 minutes. Pour batter into a greased and floured 9 X 13 inch pan. Bake for 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Combine the vanilla frosting and coconut extract. Spread over cooled cake.

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