Coconut Sheet Cake
Calling all coconut lovers...this recipe will not disappoint! It's best chilled for 8 hours after you get it frosted, and gets better the longer it's refrigerated! Frozen coconut is definitely the star of the show!
Ingredients
- 1 white cake mix I used Betty Crocker
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 box french vanilla pudding mix, small box
- 1 tsp vanilla
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 1 tub creamy Cool Whip I used 1 1/2 tubs for jelly roll pan
- 2 bags frozen coconut, 12 ounces total
Instructions
- Preheat oven to 350 and coat your pan with Baker's Joy.
- Mix together the white cake mix, eggs, milk, oil, pudding and vanilla until smooth and creamy. Pour into your baking pan.
- Bake for 20-25 minutes if using a jelly roll pan, 30-35 if using a Pyrex dish. Bake until a toothpick comes out clean.
- Poke holes in the cake while it is hot.
- Whisk the sweetened condensed milk and the cream of coconut and slowly pour over the hot cake.
- Let the cake cool completely.
- While the cake is cooling, pour the frozen coconut into a bowl and flake with a fork.
- Frost the cooled cake with 1-1 1/2 tubs of creamy Cool Whip. Sprinkle coconut over the top.
- Refrigerate at least 8 hours before serving.