Very Moist Coconut Sheet Cake
This delightful coconut sheet cake is moist and topped with fluffy Cool Whip and coconut, making it a perfect treat for gatherings or a sweet snack.
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.
Notes
Refrigerate for at least 8 hours for the best flavor; it's even better the next day. Store any leftover cake in the refrigerator, covered to keep it fresh. It tastes better as it sits, so feel free to make it in advance.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 25g
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