Very Moist Coconut Sheet Cake
This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.
I endlessly tested this cake recipe. In fact, I’m pretty sure my head turned into an actual coconut during the process. Is there shredded coconut caked into the crevices of my kitchen floor and backsplash? Yes.
5 Reasons to Love This Coconut Cake Recipe
- Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
- Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
- Soft & Fluffy: Following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
- Any Shape: Use this cake batter for coconut bundt cake, coconut cupcakes, a 2 layer cake, 3 layer cake, or a coconut sheet cake.
- Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, chocolate buttercream. And don’t forget to drizzle salted caramel on top!
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer
- 9 x 13-inch baking pan
- Spatula
- Toothpick
Ingredients and Directions
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)
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker’s Joy.) Bake at 350°F for 32 – 35 minutes or until a toothpick comes out clean.
1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let the cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
Refrigerate at least 8 hours before serving
Tips for Success
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Use a toothpick to poke evenly spaced holes in the cake for even soaking.
- Be patient and allow the cake to chill completely to enhance the flavors.
Additional Tips or Variations
- For a tropical twist, add a layer of pineapple slices between the cake and frosting.
- Try adding a dash of rum extract to the cream of coconut mixture for extra depth of flavor.
Nutritional Highlights (Per Serving)
Calories: 450
Carbohydrates: 60g
Protein: 5g
Fat: 20g
Frequently Asked Questions (FAQ)
Can I use fresh coconut instead of frozen?
Yes, fresh coconut can be used. Just ensure it is finely grated to blend well with the Cool Whip.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better when made a day in advance. Just keep it refrigerated until serving.
What if I don’t have a 9 x 13 pan?
You can use two 8-inch round pans, but adjust the baking time accordingly.
Conclusion
This Very Moist Coconut Sheet Cake is a delightful treat that will surely impress your friends and family. Whether you’re a coconut enthusiast or just love a moist, flavorful cake, this recipe is a must-try. I encourage you to give it a go and share your experiences in the comments below. Happy baking!