Introduction: This creamy coconut sheet cake is a tropical treat that’s both light and luscious. The cake is moist and fluffy, topped with a whipped cream frosting and a generous layer of shredded coconut for added texture and sweetness. It’s perfect for any occasion, from family gatherings to festive parties, and is guaranteed to be a crowd-pleaser!
Ingredients:
For the Cake:
- 1 box white or yellow cake mix (plus ingredients listed on the box)
- 1 cup coconut milk (or substitute with regular milk for a lighter coconut flavor)
For the Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the cake mix according to the package instructions, replacing the water with coconut milk for an extra touch of coconut flavor.
- Pour the batter into the prepared baking dish and bake according to package instructions, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Make the Frosting:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the cooled cake.
- Add the Coconut Topping:
- Sprinkle the shredded coconut generously over the whipped cream topping.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes to set the frosting and coconut topping.
- Cut into squares and enjoy your creamy coconut sheet cake!
This cake is best served cold and can be stored in the refrigerator for up to three days. Enjoy the light, tropical flavors in every bite!