Coconut Sheet Cake

Name: Coconut Sheet Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 241 grams cream of coconut; 3 larges eggs; 227 grams sour cream; 1 teaspoons vanilla extract; 79 milliliters water; 517 grams package white cake mix

Coconut Sheet Cake might be just the dessert you are searching for. This recipe serves 12. One serving contains 300 calories, 4g of protein, and 10g of fat. Head to the store and pick up cream of coconut, cake mix, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Beat eggs at high speed with an electric mixer 2 minutes.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition.

Ingredients you will need

Sour Cream

Water

Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes.

Ingredients you will need

Cake Mix

Pour batter into a greased and floured 13- x 9-inch baking pan.

Equipment you will use

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Wire Rack

Oven

Frying Pan

Remove from freezer.

Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.

Ingredients you will need

Cream Cheese Frosting

Coconut

Spread

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.

Equipment you will use

Frying Pan