Best Coconut Sheet Cake
Very moist and everyone wants the recipe.
Get ready to dig in!!
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- 3 eggs, large
- 8 oz. tub sour cream
- 1/3 cup milk
- 8.5 oz. can cream of coconut
- 1/2 teaspoon vanilla
- 1 box white cake mix (duncan hines)
- 8 oz. package cream cheese, softened
- 1 stick butter, softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 pound box powdered sugar, sifted
- 7 oz. package coconut
COCONUT-CREAM CHEESE FROSTING:
1Beat eggs at high speed with an electric mixer for 2 minutes. Add sour cream, milk, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into greased and floured 13x9 baking pan.
2Bake at 325 for 40-45 minutes or until tested clean in center. Cool cake in pan on rack.
3Cover pan with plastic wrap and freeze cake 30 minutes. Remove from freezer and frost chilled cake.
4Cover and store in refrigerator.
5Coconut Cream Cheese Frosting:
Beat cream cheese and butter at medium speed with electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.