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Very Moist Coconut Sheet Cake

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!
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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.