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–+ servings

Very Moist Coconut Sheet Cake

This delightful dessert brings a tropical flavor to your table, featuring a rich, moist cake topped with fluffy Cool Whip frosting and shredded coconut. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 8 hours 35 minutes
Course Dessert
Cuisine American, Tropical
Servings 12 servings
Calories 320 kcal

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.

Notes

For serving, slice the cake into squares and garnish with additional shredded coconut or pineapple slices. Store any leftovers in the refrigerator for 3-5 days.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 30g
Keyword Coconut Cake, Easy Cake, moist cake, Sheet Cake, Summer Dessert
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