Easter Egg Cake Tuesday, March 24, 2009


1 white cake mix (with ingredients to prepare according to pkg directions)
red food coloring
1 8 oz pkg cream cheese
1/2 cup sour cream
1 6 oz pkg frozen fresh coconut (or 1 cup regular coconut)
1 egg
1/3 cup sugar
1/2 can vanilla cake icing


Prepare cake according to pkg directions. Stir in red food coloring to reach desiered shade of pink. Spoon batter into a bundt pan which has been sprayed with baking spray. Mix remaining ingredients (except icing) and spoon over batter keeping it away from the pan as much as possible. Bake in a 350 deg oven about 50 to 55 minutes. Allow to cool in pan about 5 minutes before turning it out onto a plate. Allow to cool completely. Glaze by heating the cake icing until it will pour easily. Pour easily over cake and allow to cool before serving.

This cake is pretty on the outside and even prettier when you cut it.

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