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!!
Easy Coconut Sheet Cake
Servings: 10 to 12 servings
Ingredients
- 1 (16.25 ounce) box white cake mix
- + 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
- Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13 pan and bake according to the directions on the box.
- Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and and sprinkle with the coconut.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!
Mary says
I can’t wait to make this cake! It’s the perfect combination of easy and elegant! God bless you and your family and have a wonderful day!
Stacey says
Thanks Mary! The same to you!!
Jen says
Coconutc easy and verified delicious? That’s my kind of recipe!
Stacey says
LOL! Me too!
Judy says
This cake is a true winner!!! My fiance and his sister absolutely loved it. I followed the recipe and didn’t chang anything. This will definitely be a keeper!! Thanks!!😊
Stacey says
Awesome! So glad to hear that y’all enjoyed it!!!
Stacey English says
I can’t wait to make this! Sounds yummy!
Stacey says
Hope you’ll enjoy it!!
Debora says
Yes I’m with you on the layered cake vs. the sheet cake. I enjoy eating all the layers and frosting in one bite. Yummy But when I am the one doing the baking my sheet cake pans come out of the cabinet first. Especially if I’m transporting it so much easier Thanks for sharing!
Stacey says
That’s so true! It’s so much easier to make it to the potluck with a sheet cake!
The Better Baker says
Oh that sounds wonderfully delicious! I’m on board the train that likes little cake with lots of frosting, so sheet cakes are perfect for my taste. That CAN be a problem. So glad you shared this. I adore being able to dress up a cake mix.
Stacey says
Thanks so much! You and I are in the same camp! 🙂
Cris Williams says
Does this need to be in frig??
Stacey says
Since there’s cream cheese in it, I’d recommend it be refrigerated.
Rubie says
Hi Stacey, I found you and Brandie through Southern Plate and the video from your trip to Pigeon Forge! So glad to find you and am waiting for pay day to buy your book.
Stacey says
Welcome! Thanks, Ruby! I sure hope you’ll enjoy it!!
Kelly says
Would this recipe turn out if I used a sheet cake pan instead of 9×13 pan? Or would you need to double the recipe?
Stacey says
It depends on the size of your sheet pan. Are you going full sheet, half sheet, or quarter sheet?
Kelly says
It’s just a little bigger than a regular sized cookie sheet so probably half sheet?
Stacey says
It will work, but will be very thin. I think I might double it.
Carlee says
I’ve been dying to make a coconut cake and this looks like a perfect way to do it without devoting a day to the project! I can’t wait!
Stacey says
Hope you enjoy it!
instagram video downloader says
I can’t wait to make this! Sounds yummy!
Karen Washburn says
I followed your recipe exactly and it was perfection! I took the cake to a ladies gathering and they thought it was incredible. It was very moist and just luscious. The additional hint of coconut in the actual cake was a lovely touch. This will definitely be a go-to recipe for me for future occasions.
Stacey says
Nothing make me happier that hearing that, Karen! So glad to hear everyone enjoyed it!
Diana Cruz says
This sound easy but especially delicious! Can’t wait to try it!!
Stacey says
Hope you’ll enjoy it!!
Diana Cruz says
Just bought the ingredients and making it tonight!! Which would work better? Glass or non stick pan?
Stacey says
I prefer glass or a light colored metal pan. Hope you enjoy!!
Marye Audet-White says
Sheet cakes are such an easy dessert! This looks delicious. The cream cheese frosting sounds fantastic!
Stacey says
I agree!! Thanks so much!
Gwen says
I have been making this cake since you posted it last year. It is delicious!!! My family loves it!!!
Stacey says
I love hearing that! Thanks for taking the time to let me know!
LaFawne says
Do you know if you could sub margarine for the butter in the icing? I throw out so much butter because it goes out of date before I use it all!
Stacey says
Sure. You know, you might consider topping that butter in the freezer and it will last so much longer. Then you can just pull some out and thaw it when you need it.
Sherri says
Would this cake work well for a bunny cake? As in, you bake it in round cake pans, cut a round in half and ice the pieces together for the body? Just wanted to make sure it can be manipulated without falling apart. Thanks!
Stacey says
It really depends on the cake mix, but I don’t see that being a problem. 🙂
MaryLynn says
Going to try your recipe. Husband is a coconut lover. My question is about the frosting Since you are using cream cheese do you need to refrigerate the cake after frosting it.?
Stacey says
I would recommend it.
Teresa says
My moms birthday is tomorrow. I’m going to male this today for her. I hope I do good. It looks easy and delicious. Thank you for the recipe.
Stacey says
I know it’s going to turn out great for you and she’s going to love it! Tell her we said Happy Birthday!
jane vick says
I can’t wait to bake this for my family!
Stacey says
Hope y’all enjoy it!
diana r hartman says
Hello: This is my first time baking with your recipes. If I was to make the Coconut Sheet Cake in a 13×18 sheet pan would I just double the recipe. Also, would the baking time be the same.
Thank You
Stacey says
Yes, but you’ll also need to adjust the cook time a little as well.
Arlene Sanders says
I can’t wait to make this càke!!
Stacey says
I sure hope you’ll enjoy!!
J. Jansen says
The recipe sounds delicious!!Do you think this recipe would work if using unsweetened coconut ? Hoping to cut down on the sugar a little bit. Thanks so much:)
Stacey says
Yes, it should work just fine. Enjoy!
Elois Jennings says
Do you need to keep this cake in the refrigerator because of the cream cherse?
Stacey says
It’s probably best.
Ellen Burden Parker says
The frosting is delicious and the cake tasted great. Unfortunately the cake was very crumbly. Not dry but won’t hold together when cut. I used Betty Crocker Super Moist white as directed, with 3 egg whites, vegetable oil and water. I also weighed my ingredients using King Arthur’s ingredients conversion list. Baked for 29 minutes at 350. I will use this frosting recipe again but not sure about the cake.
Stacey says
This cake does have a very delicate crumb, but I’ve not had trouble with it not holding together.
Debbie says
I also used a Betty Crocker White Cake Mix, and the taste was good and the cake was moist but the cake was very crumbly and because of the crumbly texture it was very unappealing to the eye. Lots of cake crumbs remained in the pan after serving it. Next time I will try a Pillsbury mix, usually buy Duncan Hines but saw where those cakes are falling in the middle in some recipes. Mixes aren’t as good as they used to be, wonder if the trouble is because the mixes are just over 16 ounces now and they used to be over 18 ounces, maybe recipes need added flour to bind better or extra something?
Mike Rokeby says
Debbie, I used Betty Crocker too but used coconut milk instead of milk or water. I think the extra fat helped it hold together well. Cut pieces did not fall apart or have raggedy edges and the 9X13 ended up with only about 2 tablespoons of crumbs. (Guess where they went.)
Stacey says
🙂
Ann says
I made this cake and it was delicious. I was wondering if it would come out just as great if made in two round cake pans.
Stacey says
I’ve not done it in the round cake pans before, so I can’t say for sure. It should work, though.
Evelyn Schipper says
AWESOME!!
I love that it’s so easy and yummy. I made this using my daughter’s gluten free cake mix so she could eat it too.
This cake still tasted AWESOME! Be sure to whip the frosting for really fluffy.
Thank you.
Stacey says
Wonderful!! Thanks so much for taking the time to let me know!
Michelle Fuller says
I madethis formy dad he loves coconut. I addsome pecan. And decorate withgum drops. Shape of Christmas tree on the top it was so festive ty
Stacey says
Sounds beautiful! Sure hope he loves it!
Carrie says
These were excellent! I say “these” since I made as cupcakes. I used Betty Crocker vanilla cake mix since it was what I had and added leftover coconut milk to enough water to equal the amount needed for the cake mix. I think I prefer no-cream-cheese buttercream but I have really have no complaints. Made 22 cupcakes (1/4 cup batter).
Stacey says
So glad you enjoyed them!
Sherry Smith says
Hey Stacey ! I made this wonderful cake for Easter dessert tomorrow, I actually used your cookbook icing version, I truly felt that this year everything special that we’re able to do needs to be done , we’re in Ohio and my husband is a Walmart truck driver , he will be so happy when he finally gets home tomorrow afternoon and has this waiting on him ! Happy Easter to your family
Stacey says
Hope y’all had an amazing Easter and that everyone enjoyed the cake! Please tell your husband that we sure appreciate him helping to keep us running!
Barbara Anderson says
I love coconut cakes and this recipe looks like a keeper. However, I always thought sheet cakes were much
thinner and baked in a much larger pan. I have several recipes for sheet cakes that call for this.
Can this cake be made in a sheet cake pan instead of a 9×12? Thanks.
Stacey says
Thanks so much, Barbara! Today, for the most part, the term “sheet cake” really just refers to a one layer cake with frosting on the top that usually stays in the pan in which it is baked. And technically, a 9×13 is a quarter of a sheet pan. Hope that helps!
Donna Paluzzi says
Hi
Going to make this cake tomorrow for my son in law birthday his favorite is coconut cake!
Can I use two 6 in round pan for it?
Thank
Donna
Stacey says
I don’t see why not! Let me know how it turns out!
Dee says
Could you use coconut milk instead of water?
Stacey says
I don’t see why not.
Lori says
Made this for our 30th wedding anniversary and it was so good! Best coconut cake I’ve ever had !
Stacey says
What a momentous occasion! I’m so happy that my recipe got to play a little part in it! So glad to hear y’all enjoyed it! Happy Anniversary!!
Sue says
This recipe is a winner! My son and I baked this cake for Father’s Day for my husband. He’s a coconut cake lover and absolutely loved this cake. He said it was the best coconut cake he’s had! Your recipes are great and and we’ll be trying out the chocolate chess pie and cookies & cream cake next. So happy I stumbled upon your site!
Stacey says
That’s high praise right there! So glad y’all were able to treat him with this cake!
Mike Rokeby says
I made this cake (more or less), my first in 58 years and it turned out the best cake of any kind I have ever had.
I used a box cake of a widely known brand substituting coconut milk thinned a bit with milk for the mix’s required water or milk. I also used a fairly short-cut shredded coconut, mainly because it was cheaper. That worked well in the cake itself. I also put it in the frosting…what should have been on top so I had to put even more on top. Next time (very, very soon), I’ll use a fancier shred for the outside, just for looks.
Why am I writing this? Because for my baby sister’s 69th birthday I got the best cake any of us (sister, brother and I) have ever had and she is a cooking and baking nut. I can’t say I’d recommend it to anyone diabetic, but everyone else needs this cake!
Love,
Mike
Stacey says
I’m so happy to hear that your sisters birthday celebration included one of my recipes and that it turned out great for you!!
Lexi says
Thank you for this recipe! The only minor changes I made were to use coconut milk for water in the cake mix and to lightly toasted the coconut flakes (couple minutes in the air fryer) for the topping. Absolutely delicious and so simple! Definitely saving this recipe to make again 🙂
Stacey says
Love the idea of toasting the coconut in the air fryer! So glad to hear you enjoyed the cake!