coconut sheet cake
(2 RATINGS)
Very rich and delicious sheet cake...the frosting is yummy.
No Image
prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 3 large eggs
- 1-8 ounce container sour cream
- 1/3 cup water
- 1 (8.5) can can cream of coconut
- 1/2 teaspoon vanilla
- 1-(18.25) ounce pkg of white cake mix
- COCONUT CREAM CHEESE FROSTING
- 1-8 ounce cream cheese, softened
- 1/2 cup butter, softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1(16) ounce pkg powdered sugar
- 1(7) ounce pkg swetened flaked coconut
How To Make coconut sheet cake
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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