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You all know that I am no stranger to a sheet cake. In fact, I’ve shared quite a few with you. Chocolate buttermilk cake, easy caramel cake, the best strawberry cake, and my hummingbird cake are some of my favorites. The truth is that sheet cakes are so much easier to make without stacking the cakes, and they taste just as good. Don’t get me wrong, a beautifully decorated sheet cake has its place, but you know me… and you know I like it easy.
This version takes advantage of a canned cake mix (GASP!) and uses a reduced version of the coconut cake frosting found in my cookbook. Now, if you’re feeling particularly adventurous, you can use a white cake mix scratch recipe and simply add the coconut extract and coconut. But I promise you that if you use a canned mix, no one will know.
The result is this tender, dreamy coconut cake with a delicate icing that is not too sweet because of the cream cheese it contains. In fact, I think I prefer this one to the tiered cake… but don’t tell anyone. 🙂 Have fun!
Why You’ll Love This Recipe
This Very Moist Coconut Sheet Cake is a breeze to make and delivers a deliciously moist, coconut-flavored delight that will have everyone asking for seconds. It’s perfect for any occasion, whether it’s a casual get-together or a special celebration.
Kitchen Equipment You’ll Need
- 9 x 13-inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Toothpick
Ingredients
- 1 Duncan Hines White Cake Mix
- 3 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 1 small box of vanilla (or almond) pudding (I used vanilla)
- 1 teaspoon of vanilla (or almond) extract (I used vanilla)
- 1 can of coconut cream
- 1 can of sweetened condensed milk
- An 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.
- Pour the batter into a greased and floured 9 x 13-inch pan. I recommend using Baker’s Joy or a similar product.
- Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, mix together the coconut cream and sweetened condensed milk in a separate bowl.
- Once the cake is out of the oven and still hot, use a toothpick to poke holes all over the surface. Pour the coconut cream mixture over the cake slowly, allowing it to soak in.
- Let the cake cool completely.
- Spread the Extra Creamy Cool Whip over the cooled cake.
- Sprinkle the frozen grated coconut evenly on top of the Cool Whip.
- Refrigerate the cake for at least 8 hours before serving to ensure it’s fully set and chilled.
Tips for Success
- Make sure to poke plenty of holes in the cake to help the coconut cream mixture soak in thoroughly.
- Refrigerate the cake for the full 8 hours to allow the flavors to meld and the cake to firm up nicely.
Additional Tips or Variations
- For a tropical twist, add a few tablespoons of crushed pineapple to the Cool Whip topping.
- If you prefer a nuttier flavor, sprinkle some toasted coconut on top of the whipped topping.
Nutritional Highlights (Per Serving)
Calories, fat, sugar, and other nutritional information will vary based on specific ingredients and portion size. For detailed nutritional information, please consult a nutrition calculator.
Frequently Asked Questions (FAQ)
Can I use fresh coconut instead of frozen?
Yes, fresh grated coconut can be used, but it may not have the same texture as frozen. Ensure it is finely grated.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better when made a day in advance, as it allows the flavors to develop further.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Very Moist Coconut Sheet Cake is a delightful treat that’s sure to impress your family and friends. Its easy preparation and delicious flavor make it a must-try recipe. I invite you to give it a go and share your experiences. Happy baking!
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