why make this recipe
Very Moist Coconut Sheet Cake is a delightful treat that brings the tropical flavors of coconut right to your table. This cake is perfect for gatherings, celebrations, or just a sweet afternoon snack. It’s wonderfully moist, easy to make, and topped with fluffy Cool Whip and coconut that adds a lovely texture. If you love coconut or are looking for a simple dessert that impresses, this recipe is for you!
how to make Very Moist Coconut Sheet Cake
Ingredients
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla pudding (or almond)
- 1 tsp vanilla extract (or almond)
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 8 oz Extra Creamy Cool Whip
- 12 oz frozen grated coconut
Directions
- Mix the cake ingredients until smooth. Pour the batter into a greased 9×13 pan.
- Bake at 350°F for 32-35 minutes or until a toothpick comes out clean.
- Combine the cream of coconut and sweetened condensed milk in a bowl. Poke holes in the cake while it is still hot and pour the mixture over it.
- Let the cake cool, then frost with Cool Whip and sprinkle grated coconut on top.
- Refrigerate for at least 8 hours for the best flavor (it’s even better the next day!).
how to serve Very Moist Coconut Sheet Cake
Serve this cake chilled for a refreshing dessert. Slice it into squares and enjoy it with a cup of coffee or tea. It’s great for large gatherings, so try serving it at your next family reunion or birthday party!
how to store Very Moist Coconut Sheet Cake
Store any leftover cake in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It’s best eaten within a few days, but it will still be tasty for a week.
tips to make Very Moist Coconut Sheet Cake
- Make sure to grease your pan well to prevent sticking.
- Use room temperature ingredients for a smoother batter.
- Poking holes in the cake allows it to soak up the cream mixture for extra moisture.
- Feel free to add more or less grated coconut based on your preference.
variation
You can customize this cake by using different flavored pudding mixes or extracts. Instead of vanilla, you can opt for almond or even coconut pudding for an even stronger coconut flavor!
FAQs
1. Can I use a different cake mix for this recipe?
Yes, you can use any white or yellow cake mix you prefer. Just follow the same baking instructions!
2. How long can I keep this cake in the refrigerator?
The cake can be stored in the fridge for up to one week. It tastes better as it sits, so feel free to make it in advance!
3. Can I freeze this cake?
Yes, you can freeze the cake! Freeze it without the frosting and coconut topping. When you’re ready to enjoy it, let it thaw in the refrigerator, then add the frosting and coconut before serving.
Very Moist Coconut Sheet Cake
Ingredients
Cake Ingredients
- 1 box Duncan Hines White Cake mix
- 3 eggs eggs Room temperature for smoother batter.
- 1 cup milk Room temperature preferred.
- 1/2 cup vegetable oil
- 1 small box vanilla pudding (or almond) Can use almond pudding for variation.
- 1 tsp vanilla extract (or almond) Option to use almond extract.
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 8 oz Extra Creamy Cool Whip
- 12 oz frozen grated coconut Adjust amount based on preference.
Instructions
Preparation and Baking
- Mix the cake ingredients until smooth.
- Pour the batter into a greased 9x13 pan.
- Bake at 350°F for 32-35 minutes or until a toothpick comes out clean.
Topping the Cake
- Combine the cream of coconut and sweetened condensed milk in a bowl.
- Poke holes in the cake while it is still hot and pour the mixture over it.
- Let the cake cool, then frost with Cool Whip and sprinkle grated coconut on top.