Why Make This Recipe
Very Moist Coconut Sheet Cake is a delightful dessert that brings a tropical flavor to your table. It’s perfect for any occasion, whether it’s a birthday party, a potluck, or simply a treat for your family. This cake is rich, moist, and topped with a fluffy Cool Whip frosting and shredded coconut, making it both delicious and visually appealing. Plus, it’s easy to make, so even novice bakers can impress their guests!
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 together all cake ingredients until smooth. Pour the mixture into a greased 9×13 pan.
- Bake at 350°F for 32-35 minutes or until a toothpick comes out clean.
- Combine cream of coconut and sweetened condensed milk. Poke holes in the hot cake and pour the mixture over it.
- Let the cake cool, then frost with Cool Whip and sprinkle with grated coconut.
- Refrigerate for at least 8 hours. It tastes even better the next day!
How to Serve Very Moist Coconut Sheet Cake
Slice the Very Moist Coconut Sheet Cake into squares and serve chilled. You can place it on a nice platter and garnish with additional shredded coconut or even fresh pineapple slices for a tropical touch. This cake pairs well with coffee or sweet tea, making it a great dessert for gatherings.
How to Store Very Moist Coconut Sheet Cake
Store any leftover cake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It can stay fresh for about 3-5 days. Just make sure to keep it chilled to maintain its moisture and flavor.
Tips to Make Very Moist Coconut Sheet Cake
- Ensure all ingredients are at room temperature for a better mixing experience.
- Don’t skip the cooling time! Allowing the cake to soak up the cream of coconut and sweetened condensed milk while still hot is key to its moisture.
- To enhance the coconut flavor, consider toasting some of the grated coconut before sprinkling it on top.
Variation
For a chocolate twist, you can use chocolate cake mix instead of white cake mix. Adding some chocolate chips into the batter would also create a delicious contrast to the coconut flavor.
FAQs
Can I use a different cake mix?
Yes, you can use any flavor of cake mix you’d like, such as lemon or almond, for a different taste.
Can I make this cake ahead of time?
Absolutely! This cake is even better the next day after it has chilled in the refrigerator, so making it a day in advance is a great idea.
What can I substitute for Cool Whip?
If you prefer, you can use homemade whipped cream instead of Cool Whip. Just make sure it is stable enough to hold its shape for serving.
Very Moist Coconut Sheet Cake
Ingredients
For the cake
- 1 box Duncan Hines White Cake mix
- 3 pieces eggs Make sure they are at room temperature
- 1 cup milk Use whole milk for best results
- 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
For the frosting and topping
- 8 oz Extra Creamy Cool Whip Can substitute with homemade whipped cream if desired
- 12 oz frozen grated coconut Consider toasting some for extra flavor
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Mix together all cake ingredients until smooth.
- Pour the mixture into a greased 9x13 pan.
Baking
- Bake for 32-35 minutes or until a toothpick comes out clean.
- Combine cream of coconut and sweetened condensed milk in a bowl.
- Poke holes in the hot cake and pour the coconut mixture over it.
- Let the cake cool completely.
Frosting
- Frost the cooled cake with Cool Whip and sprinkle with grated coconut.
Chilling
- Refrigerate for at least 8 hours before serving.