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
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
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.
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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!
Thanks Mary! The same to you!!
Coconutc easy and verified delicious? That’s my kind of recipe!
LOL! Me too!
I can’t wait to make this! Sounds yummy!
Hope you’ll enjoy it!!
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!
That’s so true! It’s so much easier to make it to the potluck with a sheet cake!
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.
Thanks so much! You and I are in the same camp! 🙂
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.
Welcome! Thanks, Ruby! I sure hope you’ll enjoy it!!
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?
It depends on the size of your sheet pan. Are you going full sheet, half sheet, or quarter sheet?
It’s just a little bigger than a regular sized cookie sheet so probably half sheet?
It will work, but will be very thin. I think I might double it.
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!
Hope you enjoy it!
I can’t wait to make this! Sounds yummy!
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.
Nothing make me happier that hearing that, Karen! So glad to hear everyone enjoyed it!
This sound easy but especially delicious! Can’t wait to try it!!
Hope you’ll enjoy it!!
Just bought the ingredients and making it tonight!! Which would work better? Glass or non stick pan?
I prefer glass or a light colored metal pan. Hope you enjoy!!
Sheet cakes are such an easy dessert! This looks delicious. The cream cheese frosting sounds fantastic!
I agree!! Thanks so much!
I have been making this cake since you posted it last year. It is delicious!!! My family loves it!!!
I love hearing that! Thanks for taking the time to let me know!
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!
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.
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!
It really depends on the cake mix, but I don’t see that being a problem. 🙂
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.?
I would recommend it.
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.
I know it’s going to turn out great for you and she’s going to love it! Tell her we said Happy Birthday!
I can’t wait to bake this for my family!
Hope y’all enjoy it!
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
Yes, but you’ll also need to adjust the cook time a little as well.
I can’t wait to make this càke!!
I sure hope you’ll enjoy!!
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:)
Yes, it should work just fine. Enjoy!
Do you need to keep this cake in the refrigerator because of the cream cherse?
It’s probably best.
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.
This cake does have a very delicate crumb, but I’ve not had trouble with it not holding together.
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?
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.
I’ve not done it in the round cake pans before, so I can’t say for sure. It should work, though.