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–+ servings

Very Moist Coconut Sheet Cake

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A simple, forgiving sheet cake that soaks up a sweet coconut milk mixture, topped with Cool Whip frosting and sprinkled with coconut, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 16 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 box Duncan Hines White Cake mix
  • 1 small box vanilla pudding (or almond) For a nutty hint, swap with almond pudding
  • 3 large eggs, at room temperature Room-temperature eggs incorporate better
  • 1 cup whole milk Room temperature gives the best rise
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract (or almond extract)
For the soak
  • 1 can cream of coconut (about 15 oz)
  • 1 can sweetened condensed milk (14 oz)
For the frosting
  • 8 oz Extra Creamy Cool Whip (or homemade stabilized whipped cream) Whole milk and full-fat Cool Whip give the best texture
  • 12 oz frozen grated coconut You can toast some for extra flavor

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 13x18-inch rimmed baking sheet or jelly-roll pan. Line with parchment if you want easier removal.
  2. In a large bowl, combine the cake mix and the dry pudding mix. Whisk briefly to blend.
  3. Add eggs, milk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes until smooth and slightly aerated. Scrape the bowl once.
Baking
  1. Pour batter into prepared pan and spread evenly with an offset spatula.
  2. Bake for 18–25 minutes. Start checking at 18 minutes: a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  3. Remove from oven and let rest for 8–10 minutes.
Frosting and soaking
  1. While cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over (this helps the soak penetrate).
  2. In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until uniform. Pour evenly over the warm cake, letting it seep into the holes.
  3. Cool completely to room temperature, then refrigerate for at least 1–2 hours so the soak sets.
Finishing
  1. Once chilled and set, spread the Cool Whip evenly across the top.
  2. Immediately sprinkle grated coconut over the frosting. If you toasted coconut, press lightly so it clings to the frosting.
  3. Keep chilled until serving. Slice into squares and enjoy.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 6gFat: 16gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 35g

Notes

Store covered in the fridge for 3–4 days. The cake keeps moist due to the soak, but Cool Whip will slowly soften. For the best taste, serve cold, and pair with fresh fruit or ice cream.
Tried this recipe?Let us know how it was!