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piece of Coconut Sheet Cake on a plate
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Coconut Sheet Cake

Coconut sheet cake is a moist, sweet and easy dessert for any occasion. This semi homemade treat gets finished off with fluffy coconut cream cheese icing to make a decadent coconut dessert that everyone will love.
Course Dessert
Cuisine American
Keyword coconut cake, sheet cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time: 1 hour
Total Time 2 hours
Servings 16
Calories 455kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

Cake:

  • 15.25 ounces box White cake mix
  • 8 ounces Sour cream
  • 1/4 cup Vegetable oil
  • 3 large Eggs
  • 7.5 ounces Cream of coconut such as Coco López
  • 1 tablespoon Coconut extract

Frosting:

  • 8 ounces Cream cheese room temperature
  • 16 ounces Powdered sugar
  • 1 tablespoon Coconut extract
  • 1-2 tablespoons Milk
  • 2 cups Fresh frozen coconut or sweetened shredded coconut

Instructions

  • Heat oven to 350 degrees F.
  • In the bowl of your mixer combine the cake mix, sour cream, vegetable oil, eggs, coconut extract, and cream of coconut.
  • Mix ingredients together with the paddle attachment on medium speed until completely combined and smooth.
  • Prepare a 9x13 inch metal baking pan by greasing with a bit of butter and lining the bottom with parchment paper.
  • Pour the cake batter into the 9x13 inch pan.
  • Place in the oven and bake for approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
  • Remove from the oven and let cool completely.
  • While the cake cools make the cream cheese frosting. In the clean bowl of your mixer add the softened cream cheese and the powdered sugar. Using the whisk attachment mix together on low speed until well combined.
  • Add the coconut extract and continue mixing.
  • If needed, add the milk 1 teaspoon at a time, mixing well in between each teaspoon, until you reach a smooth, spreadable consistency. See note below.
  • Once the cake is completely cooked use a knife or a spatula to frost the cake and then top with the shredded coconut.
  • Serve and enjoy!

Notes

Note: This may not be necessary! You'll need to make a judgement call on the consistency of your frosting. you want it to be easily spreadable but not runny.

Nutrition

Serving: 1slice | Calories: 455kcal | Carbohydrates: 66g | Protein: 3g | Fat: 21g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 314mg | Potassium: 95mg | Fiber: 1g | Sugar: 54g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg