Easy Coconut Sheet Cake Recipe
Easy dreamy, moist coconut sheet cake. No-fuss, no muss box cake mix into a fabulous dessert. A perfect cake for any time of the year.
Servings: 15
Calories: 523kcal
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
- Preheat oven according to package instructions. Prepare a 9x13 baking pan with baking spray that contains flour.
- Measure out about 1/3 to 1 cup of coconut, and set aside for later. This is for the top of the cake so it's really up to you. (I use about 1 cup)14 oz sweetened flake coconut
- 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.15.25 oz yellow cake mix, 1/2 cup unsalted butter
- 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.)15 oz cream of coconut, 14 oz can sweetened condensed milk
- When the cake is done, while it 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. Cool completely on a wire rack.
- Once the cake is completely cool spread the whipped topped evenly over the top and sprinkle with the reserved coconut,8 oz frozen whipped topping
Notes
Flaked coconut gives a bigger grind and chewier texture. You could use desiccated coconut for a finer grind.
Storage - Keep covered tightly in the refrigerator for about 4-5 days.
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