Coconut Sheet Cake
And here we go with another episode of “Dani is not a baker.”
While historically, I have been decidedly not into desserts, I’ve noticed that with my foray into lovely menopause I have become a bit more interested. Is there any aspect of life that is not affected by “the change?” At least this one gives me pleasure.
So it’s not surprising that when this Coconut Cake first entered my orbit, my tastebuds started tingling. I love coconut and the recipe sounded oh so good. So I saved it in my Instagram archives and circled back when an occasion to bake presented itself. I was standing in the supermarket baking aisle picking up ingredients when I realized that this was a three-layer cake and I only have two 9-inch rounds. Uh-oh. Might I be able to layer in an 8-inch round? Would the recipe even work with an inch less circumference? (Remember, “Dani is not a baker” so these are real questions running through my mind). As I am contemplating this dilemma, I notice a hyperlink in the recipe for a two-layer version. Ah, fantastic! So I click and start adjusting ingredients in my cart, accordingly. Somewhat intimidated by the prospect of making a layer cake and (hopefully, silently) talking myself up, I then scroll across a sheet-pan version of said Coconut Sheet Cake. Let’s just say that Kat and Melinda of Homemade Interest are angels and I was sold on the easiest version of said Coconut Cake!
The recipe starts with a boxed white cake mix. Sorry to all of you purists out there but for me this is brilliant. It also features coconut extract and cream of coconut. This last ingredient is important. It is not coconut milk or coconut cream (both of which you would find in the Asian aisle). Cream of coconut is located in the baking aisle and a popular brand can be found in a white squeeze bottle. The cake also includes sour cream. Not fully understanding the science of baking, I am guessing that this adds to the moisture and balances the sweetness. The frosting is a delightful mixture of cream cheese, confectioner’s sugar and shredded coconut. Let’s go!
Now if you are more ambitious, by all means click on the link above and make the 3- or 2-layer version of this magically delicious cake. It is moist beyond measure and delightfully coconutty. I think it would be a fabulous Easter dessert and can even picture it with a scattering of jelly beans. And if you don’t celebrate Easter, just make the darn cake. Just not for Passover. Enjoy!
Coconut Sheet Cake
Ingredients
Cake
- 1 15.25-oz box white cake mix
- 8 oz sour cream
- 1/4 c vegetable oil
- 3 large eggs
- 7.5 oz cream of coconut
- 1 Tbls coconut extract
Frosting
- 8 oz cream cheese room temperature
- 16 oz powdered sugar
- 1 Tbls coconut extract
- 1-2 Tbls milk
- 2 c 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 9×13 inch metal baking pan by greasing with a bit of butter and lining the bottom with parchment paper.
- Pour the cake batter into the 9×13 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!