Perfect for spring and summer gatherings or holiday celebrations, Coconut Sheet Cake is sure to impress guests with its vibrant flavor and beautiful presentation.
Whether served as a dessert at a dinner party or enjoyed as a sweet afternoon snack, this cake brings a taste of the tropics to any table. Its versatility and ease of preparation make it a cherished recipe that families return to time and again.
Soft, creamy, and full of coconut goodness! ๐ฅฅ This dreamy cake is a family favorite and tastes even better after chilling overnight. Donโt miss this treat!
๐ ๐ ๐ฎ๐ธ๐ฒ ๐๐ ๐ณ๐ผ๐ฟ ๐ฌ๐ผ๐๐ฟ ๐ก๐ฒ๐ ๐ ๐๐๐ฒ๐ป๐!
โข 1 box Duncan Hines White Cake mix
โข 3 eggs
โข 1 cup milk
โข 1/2 cup vegetable oil
โข 1 small box vanilla pudding (or almond)
โข 1 tsp vanilla extract (or almond)
For the Topping:
โข 1 can cream of coconut
โข 1 can sweetened condensed milk
โข 8 oz Extra Creamy Cool Whip
โข 12 oz frozen grated coconut
Instructions:
1๏ธโฃ Mix all cake ingredients until smooth. Pour into a greased 9×13 pan.
2๏ธโฃ Bake at 350ยฐF for 32-35 minutes, or until a toothpick comes out clean.
3๏ธโฃ Combine cream of coconut and sweetened condensed milk. Poke holes in the hot cake and pour this mixture over it.
4๏ธโฃ Let the cake cool, then frost with Cool Whip and sprinkle with grated coconut.
5๏ธโฃ Refrigerate for at least 8 hours before serving. Itโs even better the next day!
6๏ธโฃ ๐ฆ๐ฎ๐๐ฒ & ๐๐ต๐ฎ๐ฟ๐ฒ ๐๐ต๐ถ๐ ๐ฒ๐ฎ๐๐ ๐ฟ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ! ๐
๐๐ป๐ท๐ผ๐! ๐๐