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Coconut Sheet Cake

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.

Southern Living JUNE 2004

  • Yield: Makes 12 servings

Ingredients

  • 3 large eggs
  • 1 (8-ounce) container sour cream
  • 1/3 cup water
  • 1 (8.5-ounce) can cream of coconut

Preparation

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.

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.

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

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.

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Coconut Sheet Cake recipe

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