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Moist Coconut Sheet Cake

Yasser
This Moist Coconut Sheet Cake is a dreamy dessert with a tender crumb, creamy coconut glaze, and fluffy whipped topping. Perfect for potlucks, birthdays, or a sweet treat at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 8 minutes
Servings 12
Calories 450 kcal

Ingredients
  

For the Cake:

  • 1 box Duncan Hines White Cake mix
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 small box vanilla or almond pudding vanilla recommended
  • 1 teaspoon vanilla or almond extract vanilla recommended

For the Coconut Glaze:

  • 1 can cream of coconut
  • 1 can sweetened condensed milk

For the Topping:

  • 8 oz. container Extra Creamy Cool Whip
  • 12 oz. frozen grated coconut

Instructions
 

  • Preheat your oven to 350°F and prepare a 9 x 13-inch pan by greasing and flouring it. Baker’s Joy is a great option for easy release.
  • In a large bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Mix until smooth and creamy, about 2-3 minutes.
  • Pour the batter into the prepared pan and bake for 32–35 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, mix the cream of coconut and sweetened condensed milk in a separate bowl.
  • Once the cake is out of the oven, use a fork or skewer to poke holes all over the surface. Slowly pour the coconut glaze over the warm cake, allowing it to soak in.
  • Let the cake cool completely, then frost with the Extra Creamy Cool Whip.
  • Sprinkle the frozen grated coconut evenly over the top.
  • Refrigerate for at least 8 hours before serving. Overnight chilling is even better for maximum flavor.