This recipe was made by one of our group members on Facebook, Rob Hyde.
It’s difficult to trace the exact origin of the recipe as you only have to Google the words Coconut Sheet Cake and you will get hundreds of results!
Suffice to say, the recipe is a Tried and Tested, and Rob has kindly shared his experiences and photos to show us how moist this cake is.Rob tells us it is ‘Out of this world!, So moist’, and it certainly looks it!.
5 Reasons to Love This Coconut Cake Recipe
- Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
- Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
- Soft & Fluffy: Following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
- Any Shape: Use this cake batter for coconut bundt cake, coconut cupcakes, a 2 layer cake, 3 layer cake, or a coconut sheet cake.
- Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, chocolate buttercream. And don’t forget to drizzle salted caramel on top!
1 Duncan Hines White Cake mix
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker’s Joy.) Bake at 350 for 32 – 35 minutes or until tooth pick comes our clean.
1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
Refrigerate at least 8 hours before serving