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.
- 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
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.
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