Very Moist Coconut Sheet Cake
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Y’all know I’m no stranger to a sheet cake. In fact, I’ve shared quite a few with you. Buttermilk Chocolate Cake, Easy Caramel Sheet Cake, Best Strawberry Sheet Cake, and my Hummingbird Sheet Cake are just a few of my favorites. The truth is, sheet cakes are so much easier without all that stacking cake business and they taste just as good. Don’t get me wrong, a beautifully decorated layer cake has its place, but you know me… and you know I like easy.
This version takes advantage of a boxed cake mix (GASP!) and uses a scaled down version of the icing for the Coconut Cake that’s in my cookbook. Now, if you’re feeling especially adventurous, you can use a scratch white cake mix recipe and just add in the coconut extract and coconut. But I promise, if you use a boxed mix, no one will know.
The result is this dreamy, tender coconut cake with a delicate frosting that’s not too sweet because of the cream cheese in it. I actually think I prefer this one over the layer cake… but don’t tell anyone. 🙂 Y’all enjoy!!
Why You’ll Love This Recipe
This Very Moist Coconut Sheet Cake is incredibly easy to make and delivers a taste that feels indulgent with every bite. The combination of a light, moist cake with a creamy, coconut-infused frosting is simply irresistible. Plus, it involves minimal effort thanks to the boxed cake mix, making it perfect for both beginner bakers and seasoned pros looking for a quick dessert fix.
Kitchen Equipment You’ll Need
- 9 x 13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 1 Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla (or almond) pudding (I used vanilla)
- 1 teaspoon vanilla (or almond) extract (I used vanilla)
- 1 can of cream of coconut
- 1 can of sweetened condensed milk
- 8 oz. container of Extra Creamy Cool Whip
- 12 oz. frozen grated coconut
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Mix until smooth and creamy.
- Grease and flour a 9 x 13-inch pan. Pour the cake batter into the prepared pan.
- Bake for 32-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is still hot, mix together the cream of coconut and sweetened condensed milk. Poke holes all over the cake and slowly pour this mixture over it.
- Allow the cake to cool completely.
- Once cooled, spread the Cool Whip evenly over the cake.
- Sprinkle the frozen grated coconut over the Cool Whip.
- Refrigerate for at least 8 hours before serving.
Tips for Success
For the best results, make sure to use a good quality cake mix and fresh ingredients. Allowing the cake to sit in the refrigerator for at least 8 hours ensures that the flavors meld beautifully and the cake becomes incredibly moist.
Additional Tips and Variations
Feel free to experiment with almond extract for a slightly different flavor profile. You can also toast some coconut flakes and sprinkle them on top for added texture and flavor.
Nutritional Highlights (Per Serving)
While exact nutrition can vary, each serving is approximately:
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
- Sugar: 30g
Frequently Asked Questions (FAQ)
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can use homemade whipped cream. Just make sure it is stable enough to hold up in the refrigerator.
What is the best way to store this cake?
Store this cake covered in the refrigerator for up to 4 days.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making a day in advance, which allows the flavors to deepen even more.
Conclusion
This Very Moist Coconut Sheet Cake is an absolute delight that brings tropical flavors to your table with minimal effort. I hope you give this recipe a try and fall in love with its luscious, creamy texture as much as I have. If you do, I’d love to hear about your experience! Feel free to share your thoughts and any creative variations you might try. Enjoy!
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