New Recipe: Recipe: Easy Coconut Sheet Cake

Y’all know I’m no stranger to a sheet cake. In fact, I’ve shared quite a few with you. Buttermilk Chocolate Cake, Easy Caramel Sheet Cake, Best Strawberry Sheet Cake and my Hummingbird Sheet Cake are just a few favorites. The truth is, sheet cakes are so much easier without all that stacking cake business and they taste just as good. Don’t get me wrong, a beautifully decorated layer cake has its place, but you know me … and you know I like easy.

This version takes advantage of a boxed cake mix (gasp) and uses a scaled-down version of the icing for the Coconut Cake that’s in my cookbook. Now, if you’re feeling especially adventurous, you can use a scratch white cake mix recipe and just add in the coconut extract and coconut. But I promise, if you use a boxed mix, no one will know.

The result is this dreamy, tender coconut cake with a delicate frosting that’s not too sweet because of the cream cheese in it. I actually think I prefer this one over the layer cake, but don’t tell anyone. Y’all enjoy.

Sheet cakes are easier and just as delicious as layered cakes. (Stacey Little/Southern Bite)

Easy Coconut Sheet Cake

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Serves: 10 to 12

Ingredients

  • 1 (16.25 ounce) box white cake mix
  • plus ingredients to make cake called for on box
  • 1 1/2 teaspoon coconut extract
  • 1 cup sweetened flake coconut

For the frosting:

  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flake coconut

Instructions

  1. Prepare the cake batter according to the 9-by-13-inch pan directions on the box.
  2. Before pouring into the pan, stir in coconut extract and coconut.
  3. Mix well, pour into a greased 9-by-13-inch pan and bake according to the directions on the box.
  4. Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl.
  5. Mix with a hand mixer or in a stand mixer until smooth and well-blended.
  6. Add the powdered sugar one cup at a time, mixing well after each addition.
  7. Add the coconut and vanilla extract and mix well.
  8. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin.
  9. Spread the icing evenly over the cooled cake and and sprinkle with the coconut.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”



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