Certainly! Here’s the full recipe for Moist Coconut Sheet Cake:
Ingredients:
For the Cake:
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla (or almond) pudding (vanilla used)
- 1 teaspoon vanilla (or almond) extract (vanilla used)
For the Coconut Soaking Mixture:
- 1 can cream of coconut
- 1 can sweetened condensed milk
For the Frosting:
- 8 oz. container Extra Creamy Cool Whip
- 12 oz. frozen grated coconut
Instructions:
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
- In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, vanilla pudding mix, and vanilla extract.
- Mix the ingredients together until smooth and creamy.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 32-35 minutes or until a toothpick inserted into the center comes out clean.
For the Coconut Soaking Mixture:
- While the cake is baking, mix together the cream of coconut and sweetened condensed milk in a bowl.
Assembling the Cake:
- Once the cake is out of the oven, while it’s still hot, use a fork or skewer to poke holes all over the surface of the cake.
- Slowly pour the coconut soaking mixture over the hot cake, allowing it to seep into the holes.
- Allow the cake to cool completely.
For the Frosting:
- Once the cake is cooled, spread the Extra Creamy Cool Whip over the top.
- Sprinkle the frozen grated coconut over the Cool Whip.
- Refrigerate the cake for at least 8 hours before serving. It’s even better the next day.
- Slice, serve, and enjoy your Moist Coconut Sheet Cake!
This cake is sure to be a delightful treat with its moist texture and coconut flavor. Enjoy! 🥥🍰
