best coconut sheet cake
With Easter coming soon, I thought I would post this delicious cake so you could try it. Very moist and everyone wants the recipe. Get ready to dig in!!
No Image
prep time
cook time
method
Bake
yield
Ingredients
- - 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)
- COCONUT-CREAM CHEESE FROSTING:
- - 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
How To Make best coconut sheet cake
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Step 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.
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Step 2Bake at 325 for 40-45 minutes or until tested clean in center. Cool cake in pan on rack.
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Step 3Cover pan with plastic wrap and freeze cake 30 minutes. Remove from freezer and frost chilled cake.
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Step 4Cover and store in refrigerator.
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Step 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.
- 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!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Keyword:
#coconut
Keyword:
#delicious
Keyword:
#sour cream
Keyword:
#moist
Keyword:
#best
Keyword:
#easter
Keyword:
#cake
Keyword:
#any occasion
Ingredient:
Dairy
Method:
Bake
Culture:
American
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