Moist Coconut Sheet Cake

Certainly! Here’s the full recipe for Moist Coconut Sheet Cake:


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


For the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
  2. In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, vanilla pudding mix, and vanilla extract.
  3. Mix the ingredients together until smooth and creamy.
  4. Pour the batter into the prepared baking pan.
  5. 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:

  1. While the cake is baking, mix together the cream of coconut and sweetened condensed milk in a bowl.

Assembling the Cake:

  1. 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.
  2. Slowly pour the coconut soaking mixture over the hot cake, allowing it to seep into the holes.
  3. Allow the cake to cool completely.

For the Frosting:

  1. Once the cake is cooled, spread the Extra Creamy Cool Whip over the top.
  2. Sprinkle the frozen grated coconut over the Cool Whip.
  3. Refrigerate the cake for at least 8 hours before serving. It’s even better the next day.
  4. 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! 🥥🍰

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