If you're searching for a dessert that perfectly captures the essence of summer while being incredibly easy to make, look no further than this Easy Coconut Sheet Cake! With its moist, fluffy texture and rich coconut flavor, this cake is sure to be the star of your next gathering. Imagine biting into a slice that’s not only delicious but also visually stunning, topped with whipped cream and a sprinkle of sweetened coconut. Whether you’re hosting a party or simply treating yourself, this cake will have everyone coming back for seconds. Ready to dive into a tropical delight that requires minimal effort? Let's get baking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box (15.25 oz) white cake mix
- 1 cup unsweetened coconut milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup shredded coconut
- 1 container (16 oz) whipped topping
- 1 cup sweetened flaked coconut for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the white cake mix, unsweetened coconut milk, eggs, and vegetable oil. Use an electric mixer to blend ingredients on medium speed for approximately 2-3 minutes until the batter is smooth and fully incorporated, with no visible lumps.
- Gently fold in the 1 cup of shredded coconut into the cake batter, distributing it evenly throughout the mixture.
- Pour the prepared batter into the greased baking pan, using a spatula to spread it evenly and create a level surface.
- Place the pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with no wet batter attached.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, which typically takes about 1 hour.
- Once cooled, spread the whipped topping evenly across the entire surface of the cake using a spatula.
- Sprinkle the sweetened flaked coconut over the whipped topping, covering the entire cake for a decorative and delicious finish.
- Refrigerate the cake for at least 30 minutes before serving to allow the topping to set and enhance the flavors.
- Cut into 12 equal squares and serve chilled. Store any remaining cake in the refrigerator, covered, for up to 3-4 days.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh eggs and high-quality coconut milk. This can make a noticeable difference in the cake's taste and texture.
- Grease the Pan Well: Ensure your baking pan is thoroughly greased to prevent the cake from sticking. This will help you achieve a perfect slice every time.
- Don’t Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can lead to a denser cake.
- Check for Doneness: Ovens can vary in temperature, so keep an eye on your cake. Start checking for doneness a few minutes before the recommended baking time by inserting a toothpick into the center.
- Chill Before Serving: Allowing the cake to chill in the refrigerator for at least 30 minutes after topping it with whipped cream will enhance the flavors and make it even more refreshing.
- Customize Your Toppings: Feel free to get creative! Add fresh fruit like pineapple or mango for a tropical twist, or drizzle with chocolate for an indulgent touch.
- Store Properly: Keep any leftover cake covered in the refrigerator for up to 3-4 days to maintain its freshness.With these tips, your Easy Coconut Sheet Cake is sure to impress and delight everyone who gets a taste!
Nutrition Facts
Calories: 470kcal
Carbohydrates: 107g
Protein: 26g
Fat: 248g
Saturated Fat: 85g
Cholesterol: 180mg
