Coconut Sheet Cake

Coconut Sheet Cake
Coconut Sheet Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    Eggs (large)

  • 1

    8 oz pkg Sour Cream

  • 1/3

    C Water

  • 1

    Can (8.5 oz) Cream of Coconut

  • 1/2

    Tsp Vanilla

  • 1

    Pkg. (18.25 oz) White Cake Mix

  • Frosting:

  • 1

    Pkg (8 oz) Cream Cheese, softened

  • 1/2

    C Butter, softened

  • 3

    Tbs. Milk

  • 1

    Tsp. Vanilla

  • 1

    Box (16 oz) powdered sugar, sifted

  • 1

    Pkg. (7 oz) Sweetened Flake coconut

Directions

Beat eggs at high speed with an electric mixer for two minutes. Add sour cream, water, cream of coconut and vanilla, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed for 2 minutes. Pour batter into greased and floured 13 x 9 pan. Bake at 325*F for 40-45 minutes or until a toothpick inserted in mixture comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap and freeze cake 30 minutes. Remove from freezer. Spread Coconut-Cream Cheese frosting on chilled cake. Cover and store in refrigerator. Frosting: 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.

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