Table of Contents
Mix together all ingredients except coconut with mixer. Fold in coconut with spoon. Spray a 9 x 13 baking pan with cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary. Mix all ingredients except coconut with mixer. Spread over cooled cake. Sprinkle on coconut.
Prepare the cake batter according to the 9×13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9×13 pan and bake according to the directions on the box. Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl.
This version takes advantage of a boxed cake mix (GASP!) and uses a scaled down version of the icing for the Coconut Cake that’s in my cookbook. Now, if you’re feeling especially adventurous, you can use a scratch white cake mix recipe and just add in the coconut extract and coconut. But I promise, if you use a boxed mix, no one will know.
Today, for the most part, the term “sheet cake” really just refers to a one layer cake with frosting on the top that usually stays in the pan in which it is baked. And technically, a 9×13 is a quarter of a sheet pan. Hope that helps! Going to make this cake tomorrow for my son in law birthday his favorite is coconut cake!
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