Coconut Sheet Cake

Coconut Sheet Cake

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Cindy Crane


Very rich and delicious sheet cake...the frosting is yummy.


★★★★★ 2 votes



  • 3 large
  • 1-8 oz
    container sour cream
  • 1/3 c
  • 1 (8.5) can(s)
    can cream of coconut
  • 1/2 tsp
  • 1-(18.25) oz
    pkg of white cake mix

  • 1-8 oz
    cream cheese, softened
  • 1/2 c
    butter, softened
  • 3 Tbsp
  • 1 tsp
  • 1(16) oz
    pkg powdered sugar
  • 1(7) oz
    pkg swetened flaked coconut

How to Make Coconut Sheet Cake


  1. Cake: 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.
  2. Bake 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.
  3. Frosting: 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)

Printable Recipe Card

About Coconut Sheet Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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