Coconut Sheet Cake
by Karen Mussoline
Email:karenmussoline@aol.com

URL Source: http://www.myrecipes.com/recipe/coconut-sheet-cake-10000000642289/
Source: Southern Living Magazine
Course: Desserts
Cuisine: American
Food Group: Dairy
Serves: 12

Ingredients

Cake
3 large eggs
8 ounce container sour cream
1/3 cup(s) water
8.5 ounce (8.5-ounce) can cream of coconut
1/2 teaspoon(s) vanilla extract
1 box(s) (18.25-ounce) package white cake mix
Coconut-Cream Cheese Frosting
8 ounce package cream cheese, softened
1/2 cup(s) butter or margarine, softened
3 tablespoon(s) milk
1 teaspoon(s) vanilla extract
1 box(s) (16-ounce) package powdered sugar, sifted
1 package(s) (7-ounce) package sweetened flaked coconut

Cake:  Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.

  • 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. Remove from freezer.
  • Cream Cheese Icing: Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.
  • Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
  • 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

 

Notes: