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coconut sheet cake w/ coconut custard filling

fancygran avatar
Recipe by
Linda Woodham
@fancygran
Cleveland, AL

A neighbor wanted a Coconut Cake for her sister's birthday but needed one for 22 or more. I suggested a sheet cake with 2 layers. She loved the ideal. It turned out beautiful.

►
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For coconut sheet cake w/ coconut custard filling

  • SIMPLE COCONUT WATER
  • 1 c
    water
  • 1/2 c
    sugar
  • 1 c
    coconut
  • YOU ARE MAKING 2 - 9X13 CAKES
  • CAKE
  • 2
    yellow cake mix ( i like duncan hines)
  • 6
    eggs
  • 1/2 c
    sour cream
  • 2/3 c
    oil
  • 2 c
    coconut cream
  • 2 tsp
    coconut extract
  • 8
    egg whites whipped to soft peaks ( whites from custard)
  • COCONUT CUSTARD FILLING
  • 3 c
    heavy cream
  • 2 c
    sugar
  • 4 Tbsp
    flour
  • 8
    egg yolks
  • 2 stick
    butter
  • 2 tsp
    coconut extract
  • 1 c
    coconut, shredded sweetened
  • ICING
  • 1 lg
    cool whip topping thawed
  • 1/2 jar
    small marshmallow cream
  • 1 tsp
    vanilla extract
  • 2 c
    coconut flakes
  • 1 jar
    maraschino cherries

How To Make coconut sheet cake w/ coconut custard filling

  • 1
    COCONUT CUSTARD:
  • 2
    In large heavy sauce pan stir together egg yolks,sugar,flour, gradually stir in warmed cream,add butter cut in pats and coconut and vanilla extract.
  • 3
    cool for 10-15 min, add coconut stir, pour into bowl put into refrigerator and allow to cool 2 hours before putting on cake.
  • 4
    Cook over low heat,stirring constantly until mixture thickens and coats the back of metal spoon.(DO NOT LET MIXTURE BOIL)can take from 10-20 min. so be patience.
  • 5
    COCONUT SYRUP:
  • 6
    in medium sauce pan,boil coconut,water, and sugar for 30 min. on a low boil. cool
  • 7
    CAKE: you are going to make 2 9x13 cakes you can mix both together or separate just half ingredients.
  • 8
    In large mixing bowl mix cake mix,eggs,sour cream,oil,coconut cream,coconut extract.
  • 9
    beat cake batter until well mixed about 3 min.
  • 10
    FOLD in beaten egg whites. DO NOT STIR, FOLD in.
  • 11
    bake on 350 for 25 to 30 min. in 2-9x13 pans thats been sprayed and floured.Until they are pulling away from sides and spring back when touched.
  • 12
    cool cakes on rack for 10 min. brush each cake with coconut syrup. let set 20 min and brush again.
  • 13
    If you are putting your cake on a serving platter now is the time to turn out first cake.
  • 14
    I put wax paper on bottom of pan and up the ends so I can loosen the sides and lift the cake out.
  • 15
    ICING:
  • 16
    Take cherries out of jar and place on paper towel to dry
  • 17
    Put marshmallow cream in mixing bowl,add vanilla extract.
  • 18
    add about one cup of cool whip to marshmallow cream, stir until well mixed.
  • 19
    add rest of cool whip and FOLD into marshmallow and cool whip mixture.
  • 20
    frost top and sides of cake. Sprinkle coconut on top of cake and add dry cherries. Keep refrigerated
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Coconut Sheet Cake w/ Coconut Custard Filling:

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