Very Moist Coconut Sheet Cake
Introduction
Very Moist Coconut Sheet Cake is a delightful dessert that is sure to impress your family and friends. With its fluffy texture and rich coconut flavor, this cake is perfect for any occasion. Whether it’s a birthday party, holiday gathering, or just a special treat at home, this cake will be a hit!
Why Make This Recipe
You should make this recipe because it is simple and quick to prepare. The combination of cake mix and creamy toppings makes it easy for anyone to whip up a delicious dessert. Plus, the moistness of the cake ensures that every bite is filled with flavor. It’s a perfect dessert for coconut lovers!
How to Make Very Moist Coconut Sheet Cake
Ingredients:
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla pudding (or almond)
- 1 tsp vanilla extract (or almond)
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 8 oz Extra Creamy Cool Whip
- 12 oz frozen grated coconut
Directions:
- Mix cake ingredients until smooth. Pour into a greased 9×13 pan.
- Bake at 350°F for 32-35 minutes or until a toothpick comes out clean.
- Combine cream of coconut and sweetened condensed milk. Poke holes in the cake and pour mixture over it while still hot.
- Let cool, then frost with Cool Whip and sprinkle with grated coconut.
- Refrigerate for at least 8 hours (better the next day!).
How to Serve Very Moist Coconut Sheet Cake
Serve the Very Moist Coconut Sheet Cake chilled for the best flavor. You can cut it into squares and place it on dessert plates. Consider adding a sprinkle of extra grated coconut on top for a beautiful presentation!
How to Store Very Moist Coconut Sheet Cake
To store the cake, keep it covered in the refrigerator. This will help keep it moist and fresh. You can enjoy the cake for up to a week when stored properly.
Tips to Make Very Moist Coconut Sheet Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t skip the refrigeration step; it helps the flavors meld together.
- If you want it to be extra special, serve with a dollop of whipped cream on each piece.
Variation
You can try adding crushed pineapple to the cake batter for a tropical twist. You can also use different flavored pudding mixes, like coconut or vanilla, to change the flavor profile.
FAQs
Q1: Can I use a different cake mix?
A1: Yes, you can use any white or yellow cake mix that you prefer.
Q2: How long does the cake last?
A2: The cake can last in the refrigerator for up to a week if covered properly.
Q3: Can I freeze this cake?
A3: Yes, you can freeze the cake, but it’s best to freeze it without the topping. Wrap it tightly in plastic wrap. When ready to serve, thaw and add the toppings.
Very Moist Coconut Sheet Cake
Ingredients
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla pudding or almond
- 1 tsp vanilla extract or almond
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 8 oz Extra Creamy Cool Whip
- 12 oz frozen grated coconut
Instructions
- Mix cake ingredients until smooth. Pour into a greased 9x13 pan.
- Bake at 350°F for 32-35 minutes or until a toothpick comes out clean.
- Combine cream of coconut and sweetened condensed milk. Poke holes in the cake and pour mixture over it while still hot.
- Let cool, then frost with Cool Whip and sprinkle with grated coconut.
- Refrigerate for at least 8 hours (better the next day!).
- How to Serve Very Moist Coconut Sheet Cake
- Serve the Very Moist Coconut Sheet Cake chilled for the best flavor. You can cut it into squares and place it on dessert plates. Consider adding a sprinkle of extra grated coconut on top for a beautiful presentation!
- How to Store Very Moist Coconut Sheet Cake
- To store the cake, keep it covered in the refrigerator. This will help keep it moist and fresh. You can enjoy the cake for up to a week when stored properly.
- Tips to Make Very Moist Coconut Sheet Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t skip the refrigeration step; it helps the flavors meld together.
- If you want it to be extra special, serve with a dollop of whipped cream on each piece.
- Variation
- You can try adding crushed pineapple to the cake batter for a tropical twist. You can also use different flavored pudding mixes, like coconut or vanilla, to change the flavor profile.
- FAQs
- Q1: Can I use a different cake mix?
- A1: Yes, you can use any white or yellow cake mix that you prefer.
- Q2: How long does the cake last?
- A2: The cake can last in the refrigerator for up to a week if covered properly.
- Q3: Can I freeze this cake?
- A3: Yes, you can freeze the cake, but it's best to freeze it without the topping. Wrap it tightly in plastic wrap. When ready to serve, thaw and add the toppings.
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