Tuesday, May 11, 2021

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.



Angie's Recipes said...

The way you appreciate the pie just like how I appreciate cupcakes, so I totally understand why you meant that you have no problem if you can't have pie for the rest of your life. But muffin is another story.
I love your coconut cake...looks dreamy and so inviting with that thick layer of frosting and coconut flakes.

thepaintedapron.com said...

We are soul sisters Pattie, I don't care much for pie either, unless it's quiche! But for dessert I vote for cake any day, and especially a good white cake! I can't wait to try this, is sounds like heaven!!

Alycia Nichols said...

I 100% agree: DO NOT poke OR dump my cake in any way, shape, or form!!! Blasphemy!!!!!!! I hav no dessert for tonight. Since today is national Eat What You Want Day and I have all the ingredients, I think I’ll go for it! If baking a box cake mix, though, I usually swap out milk for the water and melted butter for the oil. Think that’ll be cool?

jmac said...

If I had that cake in front of me right now....I’d eat the whole thing!! Making this weekend!!!

bread&salt said...

Looks fingerlickingly delicious.

ctgal said...

Coconut is my favorite kind of cake! It's often my birthday cake. I am going to try this with a gluten free cake mix, because that would be the only way I could eat this. Wish me luck. Haha!

Miz Helen said...

Your awesome post is featured on Full Plate Thursday,537 and we just pinned it to our features board! Thanks so much for sharing your talent with us and hope you come back soon!
Miz Helen