coconut sheet cake
(2 ratings)
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Very rich and delicious sheet cake...the frosting is yummy.
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(2 ratings)
yield
12 serving(s)
method
Bake
Ingredients For coconut sheet cake
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3 lgeggs
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1-8 ozcontainer sour cream
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1/3 cwater
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1 (8.5) cancan cream of coconut
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1/2 tspvanilla
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1-(18.25) ozpkg of white cake mix
- COCONUT CREAM CHEESE FROSTING
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1-8 ozcream cheese, softened
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1/2 cbutter, softened
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3 Tbspmilk
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1 tspvanilla
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1(16) ozpkg powdered sugar
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1(7) ozpkg swetened flaked coconut
How To Make coconut sheet cake
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1Cake: Beat eggs at high speed with electric mixer for 2 minutes. Add sour cream 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Then beat at high speed for 2 minutes. Pour batter into a greased 13 x 9 inch baking dish.
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2Bake at 325 degrees for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool the cake in the dish on a wire rack. Cover with plastic wrap, and freeze for 30 minutes. Remove cake from freezer and spread frosting on top of chilled cake. Cover and store in refrigerator.
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3Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut (makes 4 cups)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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