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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baileys Coconut Cake Recipe

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This recipe for Baileys Coconut Cake is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 large eggs
8 oz. sour cream
3/4 cup vegetable oil
1/2 cup cream of coconut, Coco Lopez
1/4 cup Baileys Original Irish Cream Liqueur
1 tsp. vanilla extract
18.25 oz. box white cake mix with pudding

16 oz. creamy supreme classic white frosting
4 oz. cream cheese
1 tbsp. cream of coconut
3/4 cup powdered sugar

7 oz. bag flaked sweetened coconut

Grease and flour 3 8-inch round cake pans; set aside. In a large bowl, beat eggs at high speed with an electric mixer for 2 minutes. Add sour cream, oil, cream of coconut, liqueur and vanilla; beat well. Add cake mix; beat at low speed until blended. Beat at high speed 2 minutes. Pour batter into prepared pans. Bake in a preheated 350 oven for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks. Frosting: In a medium bowl, beat frosting, cream cheese and cream of coconut at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until well-combined. Spread frosting over 2 layers; stack layers. Frost top and sides of cake. Sprinkle coconut over cake, pressing gently. Store in refrigerator.

Personal Notes:
Personal Notes:
I found this recipe on Pinterest and made it for my 21st birthday. I was the hit of the party!




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