Ingredients for Coconut Sheet Cake
- 4 large eggs
- 1 cup sour cream
- 1/3 cup water
- Cream Of Coconut
- 1 teaspoon vanilla extract
- White Cake Mix
- 8 ounces cream cheese
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup milk
- Powdered Sugar
- Sweetened Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Sheet Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Sheet Cake
- Preheat oven to 325°F (160°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, beat 4 large eggs at high speed for 2 minutes.
- Add 1 cup sour cream, 1/3 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract, beating well after each addition.
- Add 1 box (15.25 ounces) white cake mix, and beat until just combined.
- Beat at high speed for 2 minutes.
- Pour batter into the prepared baking pan.
- Bake for 40-45 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Once cooled, cover the pan with plastic wrap and freeze for 30 minutes.
- Remove from freezer.
- While cake chills, prepare the frosting: In a medium bowl, beat 8 ounces cream cheese and 1/2 cup (1 stick) unsalted butter at medium speed with an electric mixer until creamy.
- Add 1/4 cup milk and 1 teaspoon vanilla extract, beating well.
- Gradually add 3 cups powdered sugar, beating until smooth and creamy.
- Stir in 1 cup sweetened shredded coconut.
- Spread frosting evenly over the chilled cake.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
275g
Fat
105g
Carbs
27g
