Very Moist Coconut Sheet Cake
Delicious homemade Very Moist Coconut Sheet Cake recipe, easy to prepare and full of flavor!
Very Moist Coconut Sheet Cake
Delicious homemade Very Moist Coconut Sheet Cake recipe, easy to prepare and full of flavor!
Ingredients
Method
- Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
- 1 can of cream of coconut
- 1 can of sweetened condensed milk
- Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:
- 8 oz. container of Extra Creamy Cool Whip
- 12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
- Refrigerate at least 8 hours before serving
Tips for the Best Very Moist Coconut Sheet Cake
- Pre-heat & Prep: Always gather all ingredients before cooking very moist coconut sheet cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
