Coconut Sheet Cake Recipe

Name: Coconut Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 large eggs; 1 (8 ounce) carton sour cream; 1/3 cup water; 1 (8 1/2 ounce) can cream of coconut; 1/2 teaspoon vanilla extract; 1 (18 ounce) box white cake mix; Coconut Cream Cheese Frosting; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter or 1/2 cup margarine, softened; 3 tablespoons milk; 1 teaspoon vanilla extract; 1 (16 ounce) package powdered sugar, sifted; 1 (7 ounce) package sweetened flaked coconut

Servings: persons

3 large eggs
1 (8 ounce) carton sour cream
1/3 cup water
1 (8 1/2 ounce) can cream of coconut
1/2 teaspoon vanilla extract
1 (18 ounce) box white cake mix
Coconut Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
3 tablespoons milk
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar, sifted
1 (7 ounce) package sweetened flaked coconut

1
Beat eggs at high speed for 2 minutes.
2
Add sour cream, 1/3 water and next 2 ingredients beating well after each addition.
3
Add cake mix, beat until blended.
4
Beat at high speed 2 minutes.
5
Pour into a greased and floured 13 x 9-inch baking pan.
6
Bake at 325u00b0 for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
7
Cover pan with plastic wrap and freeze cake for 30 minutes.
8
Remove from freezer.
9
Spread Coconut Cream Cheese frosting on top of chilled cake.
10
Cover and store in refrigerator.
11
Coconut Cream Cheese Frosting: Beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well.
12
Gradually add sugar, beating until smooth.
13
Stir in coconut.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large eggs, 1 (8 ounce) carton sour cream, 1/3 cup water, 1 (8 1/2 ounce) can cream of coconut, and more.

Yes, Coconut Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Sheet Cake

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