Coconut Sheet Cake

Coconut Sheet Cake
45 min.
12
303kcal

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Indulge in the tropical delight of our Coconut Sheet Cake, a dessert that promises to transport your taste buds to a sun-kissed paradise. This cake is not just a treat; it's an experience, perfect for gatherings, celebrations, or simply satisfying your sweet tooth. With a moist and fluffy texture, this cake is infused with the rich flavor of cream of coconut, making every bite a heavenly escape.

In just 45 minutes, you can whip up this delightful dessert that serves 12 people, making it an ideal choice for parties or family get-togethers. The combination of sour cream and eggs ensures a tender crumb, while the addition of a luscious Coconut-Cream Cheese Frosting elevates it to a whole new level of deliciousness. Each slice is a perfect balance of sweetness and creaminess, with a caloric breakdown that allows you to enjoy it guilt-free.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. The aroma of the cake baking will fill your home, creating an inviting atmosphere that will have everyone eagerly anticipating dessert. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with this delightful Coconut Sheet Cake that is sure to become a favorite in your dessert repertoire!

Ingredients

  • 8.5 ounce cream of coconut canned
  • large eggs 
  • ounce cream sour
  • 0.5 teaspoon vanilla extract 
  • 0.3 cup water 
  • 18.3 ounce cake mix white

Equipment

  • frying pan
  • oven
  • wire rack
  • plastic wrap
  • baking pan
  • hand mixer

Directions

  1. Beat eggs at high speed with an electric mixer 2 minutes.
  2. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition.
  3. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes.
  4. Pour batter into a greased and floured 13- x 9-inch baking pan.
  5. Bake at 325 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes.
  6. Remove from freezer.
  7. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
  8. Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.

Nutrition Facts

Calories303kcal
Protein5.02%
Fat29.01%
Carbs65.97%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
5.1369565239419%

Nutrients percent of daily need

Calories:303.11kcal
15.16%
Fat:9.79g
15.07%
Saturated Fat:6.15g
38.46%
Carbohydrates:50.11g
16.7%
Net Carbohydrates:48.97g
17.81%
Sugar:32.24g
35.83%
Cholesterol:57.65mg
19.22%
Sodium:332.78mg
14.47%
Alcohol:0.06g
100%
Alcohol %:0.07%
100%
Protein:3.81g
7.63%
Phosphorus:184.42mg
18.44%
Calcium:120.73mg
12.07%
Selenium:8.24µg
11.78%
Vitamin B2:0.18mg
10.74%
Folate:37.19µg
9.3%
Vitamin B1:0.1mg
6.82%
Iron:1.07mg
5.96%
Vitamin B3:1.06mg
5.28%
Manganese:0.09mg
4.72%
Fiber:1.14g
4.57%
Vitamin E:0.58mg
3.85%
Vitamin B5:0.38mg
3.82%
Vitamin A:185.24IU
3.7%
Zinc:0.42mg
2.82%
Vitamin B12:0.15µg
2.52%
Copper:0.05mg
2.42%
Vitamin B6:0.04mg
2.06%
Magnesium:8.22mg
2.05%
Potassium:67.85mg
1.94%
Vitamin D:0.25µg
1.67%
Vitamin K:1.49µg
1.41%
Source:My Recipes