Best Coconut Sheet Cake

Best Coconut Sheet Cake

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Jill Cooks


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!!


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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

How to Make Best Coconut Sheet Cake


  1. Beat 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.
  2. Bake at 325 for 40-45 minutes or until tested clean in center. Cool cake in pan on rack.
  3. Cover pan with plastic wrap and freeze cake 30 minutes. Remove from freezer and frost chilled cake.
  4. Cover and store in refrigerator.
  5. Coconut 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.

Printable Recipe Card

About Best Coconut Sheet Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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