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.

Julie Stein, Birmingham, Alabama
Recipe by Southern Living June 2004

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Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.