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Coconut Sheet Cake

Yield Makes 12 servings
Coconut cake just got easier. Make a sheet cake instead of a layer cake for a dessert that's as easy as it is delicious. Top with cream cheese icing and a sprinkle of coconut for a cool, delicious dessert.

Ingredients

  • 3 large eggs
  • 1 (8-ounce) container sour cream
  • 1/3 cup water
  • 1 (8.5-ounce) can cream of coconut
  • 1/2 teaspoon vanilla extract
  • 1 (18.25-ounce) package white cake mix
  • Coconut-Cream Cheese Frosting

How to Make It

  1. Beat eggs at high speed with an electric mixer 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. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.

  2. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.

  3. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.

  4. Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.