Share our post!

Super Moist Coconut Sheet Cake - Simply 'out of this world'!
This recipe was made by one of our group members on Facebook, Rob Hyde.
It's difficult to trace the exact origin of the recipe as you only have to Google the words Coconut Sheet Cake and you will get hundreds of results!
Suffice to say, the recipe is a Tried and Tested, and Rob has kindly shared his experiences and photos to show us how moist this cake is.
Rob tells us it is 'Out of this world!, So moist', and it certainly looks it!.

Prep Time: 10 minutes

Cook Time: 30 -35 minutes

Yield: it makes a large cake, using a 9 x 13 pan.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

Ingredients

The Cake

1 x 16.5 oz (460 g) White Cake mix
3 eggs
1 cup (235 ml) milk
1/2 cup (120 ml) vegetable oil
1 small box instant vanilla pudding
1 teaspoon vanilla extract
For pouring on the hot cake
1 x 15 oz ( 440 ml ) can of cream of coconut
1 x 14 oz (420 ml ) can of sweetened condensed milk

The Frosting

8 oz. container of Extra Creamy Cool Whip
1 Teaspoon Vanilla extract
12 oz. (340 g) frozen grated coconut

Instructions:

To make the cake

1. Preheat oven to 180 C / 350 F / Gas 4

2. Combine all the ingredients until smooth then pour into a greased and floured 9 x 13 pan.

3. Bake for 30 - 35 minutes, test if the toothpick comes out clean.

4. Mix together the whole can of creamed coconut & condensed milk, and using a fork, or straw, poke holes all over the top of the cake (whilst it is hot). Then slowly pour the mixture all over the cake. Leave to cool. ****Be sure to pour evenly so the liquid soaks in even at the sides.

The frosting

Add 1 teaspoon of vanilla extract (optional) to the cool whip and then spread over the cake. Sprinkle the grated coconut on top of the cool whip and refrigerate for a minimum of 8 hours.

Super Moist Coconut Sheet Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 9 x 13 pan
Ingredients
  • Cook Time: 30 -35 minutes
  • Yield: it makes a large cake using a 9 x 13 pan.
  • Ingredients
The Cake
  • 1 oz x 16.5 White Cake mix 460 g
  • 3 eggs
  • 1 cup milk 235 ml
  • 1/2 cup vegetable oil 120 ml
  • 1 small box instant vanilla pudding
  • 1 teaspoon vanilla extract
  • For pouring on the hot cake
  • 1 oz x 15 can of cream of coconut 440 ml
  • 1 oz x 14 can of sweetened condensed milk 420 ml
The Frosting
  • 8 oz . container of Extra Creamy Cool Whip
  • 1 Teaspoon Vanilla extract
  • 12 oz . frozen grated coconut 340 g
Instructions
To make the cake
  1. Preheat oven to 180 C / 350 F / Gas 4
  2. Combine all the ingredients until smooth then pour into a greased and floured 9 x 13 pan.
  3. Bake for 30 - 35 minutes, test if the toothpick comes out clean.
  4. Mix together the whole can of creamed coconut & condensed milk, and using a fork, or straw, poke holes all over the top of the cake (whilst it is hot). Then slowly pour the mixture all over the cake. Leave to cool. ****Be sure to pour evenly so the liquid soaks in even at the sides.
The frosting
  1. Add 1 teaspoon of vanilla extract (optional) to the cool whip and then spread over the cake. Sprinkle the grated coconut on top of the cool whip and refrigerate for a minimum of 8 hours.
Super Moist Coconut Sheet Cake - Simply 'out of this world'!
Categories:

Leave a Reply to Shirley

Your email address will not be published. Required fields are marked*

Recipe Rating




12 thoughts shared

    1. Hi Shirley, cream of coconut is in a can in the International section of the supermarket. It is creamier / thicker than coconut milk. You may find it near the Asian products/ Hope this helps! and enjoy your cake!

  1. My favorite cake on Earth is lemon cake with coconut icing and my birthday is in a week and a half. Doesn’t seem likt it should be hard to change the cake flavor without impacting the basic properties of it. Yum. Will report back.