Effortlessly Delicious: The Ultimate Easy & Moist Coconut Sheet Cake Recipe
Prepare to fall in love with the simplest yet most satisfying dessert imaginable: our Easy Coconut Sheet Cake. This recipe transforms a humble cake mix into a lusciously moist, coconut-infused masterpiece that tastes like it came straight from a gourmet bakery. Forget complicated steps and long ingredient lists; this cake is all about maximizing flavor with minimal effort.
Crafted with readily available ingredients like a classic yellow cake mix, rich cream of coconut, velvety sweetened condensed milk, and a fluffy whipped topping, this sheet cake is a true game-changer for any coconut enthusiast. Its incredible moisture and delicate sweetness make it an irresistible treat perfect for family gatherings, potlucks, or simply satisfying that sweet craving. Get ready to impress everyone with this remarkably easy coconut cake!
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Why You’ll Adore This Easy Coconut Sheet Cake
For many home bakers, the thought of making a “from-scratch” coconut cake can be daunting. Layers, delicate frosting, and balancing the perfect coconut flavor often lead to intimidation. I certainly felt that way! But this recipe changes everything. By starting with an easy coconut sheet cake foundation, we strip away the stress and leave only the joy of baking a truly delicious dessert.
What makes this recipe stand out is its clever use of shortcuts that don’t compromise on taste or texture. You’d never guess this isn’t a completely homemade recipe. The secret lies in a simple, yet impactful, substitution: replacing the oil in the cake mix with rich, melted butter. This switch alone elevates the cake, giving it a depth of flavor and an incredibly tender, moist crumb that’s often missing in standard boxed cake preparations.
Every bite of this cake is a delight. It’s not just moist; it’s profoundly luscious, reminiscent of a tres leches cake, but with a distinct coconut twist. We call it our “two milks” cake because it perfectly soaks up the delightful combination of cream of coconut and sweetened condensed milk, ensuring every forkful is bursting with tropical goodness. It truly is a coconut lover’s dream cake, delivering an authentic and intense coconut flavor that will transport you to a sun-drenched beach with every mouthful.
Another fantastic benefit of this easy coconut sheet cake is its make-ahead potential. Unlike many desserts that are best enjoyed immediately, this cake tastes even better on the second day. As it sits, the flavors meld and the cake continues to absorb the rich milk mixture, deepening its moisture and intensifying its coconut essence. This makes it an ideal choice for entertaining, allowing you to prepare it in advance and simply add the finishing touches before serving.
If you enjoy simple yet impressive desserts, be sure to explore some of our other favorite cake recipes. You might love our Strawberry Shortcake Recipe, a light and fruity classic, or the rich and indulgent Italian Love Cake. For a taste of tradition, try our Old Fashioned Sour Cream Pound Cake, or dive into the creamy goodness of Cannoli Cheesecake. And of course, if you’re looking for another coconut option, our Easy Coconut Cake is always a hit!
Please see the recipe card below for exact ingredients, measurements, and instructions.
How to Make a Heavenly Coconut Sheet Cake
Creating this incredibly moist and flavorful coconut sheet cake is surprisingly straightforward, thanks to a few smart techniques that boost a basic cake mix into something extraordinary. Follow these steps for a dessert that tastes gourmet but is entirely fuss-free. We’ll walk you through each stage, offering tips to ensure your cake turns out perfectly every time.
- Preheat oven to 350º F and spray a 9×13 baking pan with baking spray that contains flour. Reserve about 1 cup of shredded coconut for a topping.
Before you begin mixing, ensure your oven is preheated to the correct temperature. This consistency is vital for an even bake. Preparing your baking pan properly is also key to preventing sticking and ensuring a clean release. A baking spray that contains flour works wonders for this, creating a non-stick surface that keeps your cake intact. Don’t forget to set aside about 1 cup of shredded coconut. This will be beautifully toasted later to add a delightful crunch and intensified coconut flavor to the top of your finished cake.
- In a large bowl, prepare the cake mix as directed using an electric hand mixer, replacing the oil with melted butter. Stir the remaining shredded coconut into the cake batter. Bake the cake in the 9×13 prepared baking pan as directed on the box until a toothpick or cake tester inserted into the center comes out clean.
Now for the cake batter itself. Follow the instructions on your chosen yellow cake mix, but here’s where we make the magic happen: replace the vegetable oil with an equal amount of melted butter. This simple swap adds an unparalleled richness and a more tender crumb to the cake, making it taste far from a box mix. Use an electric hand mixer to ensure everything is thoroughly combined and smooth. Once the batter is ready, fold in the remaining shredded coconut (the portion not reserved for topping). This incorporates a delightful coconut flavor directly into the cake’s core. Pour the batter into your prepared 9×13 baking pan, spread it evenly, and bake according to the package directions. To test for doneness, insert a toothpick or cake tester into the center; it should come out clean when the cake is perfectly baked.
- While the cake bakes mix the cream of coconut and sweetened condensed milk until combined. While the cake is still hot from the oven poke it all over with the end of a wooden spoon that is rounded.
While your cake is baking, prepare the luxurious milk soak that gives this dessert its signature moisture. In a separate bowl, whisk together the cream of coconut and sweetened condensed milk until they are perfectly combined and smooth. A quick tip: if your cream of coconut is a bit solid or separated in the can, simply microwave it in five-second intervals, stirring after each, until it becomes a uniform liquid. This ensures a smooth, consistent soak. As soon as the cake comes out of the oven, while it’s still piping hot, grab a wooden spoon with a rounded end. Use this to gently poke holes all over the surface of the cake. These holes will act as little channels, allowing the sweet coconut milk mixture to seep deep into the cake, saturating every crumb with flavor and moisture.
- Pour the cream of coconut and sweetened condensed milk mixture over the top of the hot cake. If it pools a bit on the edges it is no big deal, just spread it around a bit. The cake will soak up all of the mixture. Let it cool completely on a wire rack.
Immediately after poking the holes, generously pour the combined cream of coconut and sweetened condensed milk mixture over the entire surface of the hot cake. Don’t worry if some of it pools around the edges; simply use an offset spatula or the back of a spoon to gently spread it over the cake’s surface. The warmth of the cake will help it quickly absorb all that rich liquid, ensuring maximum moisture. This is a crucial step for achieving that incredible, melt-in-your-mouth texture. Once the milk mixture is poured, let the cake cool completely on a wire rack. Patience here is key, as a fully cooled cake will have perfectly absorbed the liquids and be ready for its final topping.
- While the cake is cooling toast the coconut if desired. We prefer it toasted, the coconut flavor really comes through. I toast it in a dry sheet pan at 350º F for about 8 minutes watching CLOSELY. It will burn very fast. Ask me how I know! Once cooled, spread the thawed whipped cream evenly over the top of the cake with an offset spatula and sprinkle with the sweetened shredded coconut.
As the cake cools, this is the perfect time to toast the reserved shredded coconut. While optional, we highly recommend this step! Toasting the coconut dramatically enhances its flavor, bringing out nutty, sweet notes that complement the cake beautifully. Spread the coconut in a single layer on a dry sheet pan and toast it in your preheated oven at 350°F for about 5-8 minutes. **Watch it very, very closely!** Coconut can go from perfectly golden to burnt in a matter of seconds. Trust me, I’ve learned this the hard way! Once cooled, the cake is ready for its final flourish. Gently spread the thawed whipped topping evenly over the entire surface using an offset spatula for a smooth finish. Finally, generously sprinkle the toasted (or untoasted, if you prefer) sweetened shredded coconut over the whipped topping. This adds a beautiful texture and a final burst of coconut flavor.
There you have it! An easy, dreamy, and incredibly moist coconut sheet cake, transformed from a simple box mix into a truly fabulous dessert. This no-fuss, no-muss recipe is perfect for any occasion, any time of the year. Its tender texture and rich coconut flavor are guaranteed to be a crowd-pleaser.
Expert Tips for Your Perfect Coconut Sheet Cake
- Choose your favorite brand of boxed cake mix. While a yellow or white cake mix works best, feel free to experiment with a brand you trust for consistent results. The key is to ensure it is a standard 15.25-ounce box, as ingredient ratios are based on this size.
- If your cream of coconut comes from the can and it seems to have solid chunks in a liquid, don’t worry! This is normal. Simply transfer it to a microwave-safe bowl and zap it at five-second intervals, stirring thoroughly between each burst. It will quickly combine back into a smooth, pourable liquid, ensuring even saturation of your cake.
- If you want a stronger, more intense coconut flavor, consider adding a little coconut extract to the cake batter or the milk soak. For a subtle aromatic lift that complements the coconut, a touch of vanilla extract can also be a wonderful addition, enhancing the overall sweetness and complexity.
- Flaked coconut gives a bigger grind and a delightfully chewier texture, adding a pleasant chewiness to each bite. If you prefer a finer texture, or if you’re looking for a more subtle coconut presence, you could opt for desiccated coconut, which has a much finer shred.
- Be sure to thaw the whipped cream in the refrigerator. Allowing it to thaw slowly in the fridge ensures it maintains its light, airy texture and doesn’t separate. Never thaw it at room temperature or in the microwave, as this can lead to a watery, unpleasant consistency.
- You can also top it with homemade whipped cream if you prefer. While Cool Whip offers convenience, a freshly made whipped cream provides a richer, creamier texture and allows you to control the sweetness level. Simply whip heavy cream with a touch of powdered sugar and vanilla until soft peaks form.
Frequently Asked Questions About Coconut Sheet Cake
No, these are two different products and are not interchangeable in this recipe. Cream of coconut is a sweetened product, often found in the cocktail mixer aisle, with a thick, syrupy consistency and a strong, sweet coconut flavor. It’s similar in concept to sweetened condensed milk, but with coconut. Coconut cream, on the other hand, is unsweetened and much thicker, made from the fat of coconuts. It’s used in savory dishes or for a less sweet, more natural coconut flavor. For this cake, the sweet and rich cream of coconut is essential.
Absolutely! This cake actually benefits from being made ahead of time, much like a traditional tres leches cake. The longer it sits, the more time the cake has to fully absorb the delicious milk mixture, resulting in an even moister and more flavorful dessert. To prepare in advance, bake the cake and soak it as directed. Allow it to cool completely, then cover the pan tightly with plastic wrap and refrigerate for 1-2 days. When you’re ready to serve, simply frost the cake with the thawed whipped topping and sprinkle with the shredded coconut flakes.
To maintain its incredible moisture and freshness, store any leftover coconut sheet cake covered tightly in the refrigerator. It will stay delicious for about 4-5 days. Ensure it’s well-sealed to prevent it from drying out or absorbing other refrigerator odors.
Yes, this cake freezes beautifully, but for best results, it’s recommended to freeze it without the whipped topping. Once the cake has fully cooled after being soaked in the milk mixture, wrap it tightly first in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator, then add the whipped topping and toasted coconut just before serving.
More Delicious Cake Recipes to Try
Lemon Icebox Cake
No Bake Samoa Cake (icebox cake)
Easy Classic Coconut Cake
Easy Coconut Sheet Cake Recipe
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Ingredients
- 15.25 oz yellow cake mix 1 box of yellow cake mix and all ingredients listed on the back of the box minus the oil
- 1/2 cup unsalted butter to replace the oil in the mix
- 14 oz can sweetened condensed milk (1 can)
- 15 oz cream of coconut (1 can)
- 14 oz sweetened flake coconut 1 – 14oz bag divided
- 8 oz frozen whipped topping 1 tub of cool whip thawed
Instructions
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Preheat oven according to package instructions. Prepare a 9×13 baking pan with baking spray that contains flour.
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Measure out about 1/3 to 1 cup of coconut, and set aside for later. This is for the top of the cake so it’s really up to you. (I use about 1 cup)14 oz sweetened flake coconut
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Prepare the cake as instructed on the box. Replace the oil with melted butter, slightly cooled. Mix in the rest of the bag of coconut until the mixture is uniform.15.25 oz yellow cake mix, 1/2 cup unsalted butter
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Bake the cake in a 9×13 pan according to the package instructions until done or a cake tester comes out clean.
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While the cake bakes mix the cream of coconut and sweetened condensed milk until combined. (HINT: if your cream of coconut comes out of the can and it seems to be solid chunks in a liquid put it in a microwave safe bowl and zap on five-second intervals stirring between each one. It will combine back together.)15 oz cream of coconut, 14 oz can sweetened condensed milk
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When the cake is done, while it is still hot from the oven poke it all over with the end of a wooden spoon that is rounded.
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Once you’ve poked holes and while the cake is still hot, pour the cream of coconut and sweetened condensed milk mixture over the cake. If it pools a bit on the edges no big deal, just spread it around a bit. The cake with soak up all of the mixture. Cool completely on a wire rack.
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Once the cake is completely cool spread the whipped topped evenly over the top and sprinkle with the reserved coconut,8 oz frozen whipped topping
Notes
Storage – Keep covered tightly in the refrigerator for about 4-5 days.
Nutrition
Recipe from itsavol