Coconut Sheet Cake

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I am known as a bit of an oddity in my family in that I don’t like pie. I mean, I’ll eat it, occasionally I’ll make it, and I appreciate the artistry involved in creating pie, but if someone told me that I couldn’t have pie for the rest of my life, I would be fine with that. Cake, is another story. For years my favorite was German Chocolate, but recently it has been usurped by white cake. Specifically bakery white cake, more specifically wedding cake. That’s why my recipe for White Almond Cake is one of my favorites, and one of the most read posts on this blog.

Recently I had a craving for coconut cake, and decided to try this recipe that is similar to Tres Leche Cake in that it uses three different kinds of milk. With the first bite I thought of my dad who shared my love for coconut cake. This one is easy to make, and phenomenal! The cake itself is moist and intensely flavorful, the frosting is like a coconut cloud. If you like cake as much as I do, you must try this recipe.

Coconut Sheet Cake a.k.a. Coconut Poke* Cake

Slightly adapted from cookiesandcups.com

 Coconut Cake

1 (15.25- oz) box white cake mix

Ingredients on box to make the cake (oil, egg whites, water)

1 t. coconut extract

½ t. clear vanilla flavoring

½ c. flaked coconut

1 (14- oz) can sweetened condensed milk

1 (15- oz can) Cream of Coconut

 Coconut Cream Cheese Frosting

8 oz. cream cheese, room temperature

1 c. powdered sugar

1½ c. heavy whipping cream

½ t. coconut extract

½ c. flaked coconut to garnish, optional

 

Preheat oven to 350°F. Spray a 9”x13” baking dish with Baker’s Joy; set aside.

Prepare cake according to package directions, adding in 1 teaspoon coconut extract and ½ teaspoon clear vanilla flavorings with the liquids. Fold ½ cup flaked coconut into batter and then spread into prepared pan.

Bake according to package directions. Cake is done when an inserted toothpick comes out clean.

While cake is baking stir together sweetened condensed milk and Cream of Coconut; set aside. When cake is done, poke holes evenly all over the top using a large fork while it’s still hot. Immediately pour sweetened condensed milk mixture evenly on top of cake, and allow cake to cool completely.

To prepare frosting: In a bowl of a stand mixer fitted with a whisk attachment mix cream cheese and powdered sugar together until smooth. Add in heavy cream and extract and mix on medium-high speed until stiff peaks form. Spread frosting onto cooled cake and garnish with flaked coconut.

Chill cake for at least 2 hours before serving. Store airtight in the refrigerator for up to 3 days.

 

*I changed the name of this cake because the words "poke" and "dump" should never be used in association with food. Nope. Never.