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Easy Coconut Sheet Cake
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5 from 4 votes

Easy Coconut Sheet Cake

You will never know this recipe uses a box mix, replacing the oil with butter makes a big difference. If you like really moist cake give this recipe a go.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: cake, Dessert
Cuisine: American
Keyword: cake, coconut, coconut cream, sheet cake, shredded coconut, spring, summer
Servings: 15
Calories: 523kcal
Author: DSTR

Ingredients

  • 15.25 oz yellow cake mix 1 box of yellow cake mix and all ingredients listed on the back of the box minus the oil
  • 1/2 cup unsalted butter to replace the oil in the mix
  • 14 oz can sweetened condensed milk (1 can)
  • 15 oz cream of coconut (1 can)
  • 14 oz sweetened flake coconut 1 - 14oz bag divided
  • 8 oz frozen whipped topping 1 tub of cool whip thawed

Instructions

  • Measure out about 1/3 to 1 cup of coconut, set aside for later. This is for the top of the cake so it's really up to you. (I used about 1 cup)
  • Prepare the cake as instructed on the box. Replace the oil with melted butter, slightly cooled.
  • Mix in the rest of the bag of coconut until the mixture is uniform.
  • Bake the cake in a 9x13 pan according to the package instructions until done or a cake tester comes out clean.
  • While the cake bakes mix the cream of coconut and sweetened condensed milk until combined. (HINT: if your cream of coconut comes out of the can and it seems to be solid chunks in a liquid put it in a microwave safe bowl and zap on five-second intervals stirring between each one. It will combine back together.)
  • When the cake is done remove from the oven. While the cake is still hot from the oven poke it all over with the end of a wooden spoon that is rounded.
  • Once you've poked holes and while the cake is still hot, pour the cream of coconut and sweetened condensed milk mixture over the cake. If it pools a bit on the edges no big deal, just spread it around a bit. The cake with soak up all of the mixture.
  • Now cool your cake.
  • Once your cake is cool, spread all over with the whipped topping and sprinkle the remaining coconut on top.

Nutrition

Calories: 523kcal | Carbohydrates: 75g | Protein: 5g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 26mg | Sodium: 345mg | Potassium: 223mg | Fiber: 4g | Sugar: 59g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg