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Very Moist Coconut Sheet Cake
1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)
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. Even better the next day!
This might be a dumb question but, do you make the small box of vanilla pudding before putting it into the cake? Thanks
ReplyDeleteJust add the pudding to your cake mixture. Do not make the pudding first. Hope you enjoy the cake as much as I do. I made this for my sister's birthday and her brother-in-law commented that he thought he didn't like coconut cake until he ate this cake. As a matter of fact he even took a big piece home with him. Enjoy!
DeleteThanks I'm so excited to make this cake for my birthday!!!
ReplyDeleteIs the vanilla pudding instant or cook and serve?
ReplyDeleteI messed up and used a LARGE box of instant and it turned out absolutely delicious!
DeleteInstant pudding! Enjoy!
ReplyDeleteI've made this cake for years. My variation....just follow the directions on the cake mix, but add about 3/4 cup of coconut and a little coconut extract. The rest is the same. This is the cake everyone asks for!
ReplyDelete1 can of cream of coconut - where is that found in the grocery?
ReplyDeleteI found it in the baking section
DeleteYou can find it in the international section or the drink mix section of the grocery store. Just ask someone at your grocery store. They will know exactly where it is. Hope you enjoy it as much as I do. My birthday is in a couple of weeks and I think I'm going to make me a coconut cake!
ReplyDeleteWhy frozen coconut? Can we use it from a bag?
ReplyDeleteI used bagged coconut and it was still great!
DeleteI don't see any problem using coconut from a bag. Let me know how it turns out.
ReplyDeleteI have made this but I added a layer of vanilla pudding with crushed pineapple in it before I put the cool whip on and it is so good
ReplyDeleteYum! I'll have to try that sometime.
DeleteThis looks really good! I'm going to give it a try. My husband is a coconut NUT so I'm pretty sure I'll win over some BIG points with this! Thanks!!
ReplyDeleteYou will definitely score with this cake! Enjoy!
DeleteI'm very excited about making this! I hope you don't mind, but I shared your recipe/blog on my Facebook recipe page, https://www.facebook.com/simple.fare.
DeleteI don't mind at all. I have some great recipes and am glad to share them with all. I just made the coconut cake for my birthday and everyone loved it--again! You're going to love it too.
DeleteDo you use a 18.25 ounce cake mix or 16.5 (or 15.25) ounce cake mix? Many of the companies have reduced the size of their cake mix boxes and I wonder if it will affect many of the recipes that use cake mixes. Thank you!
ReplyDeleteJust made it for my birthday and it was a 16.5 ounce box. Didn't think about the size being smaller. The mix still makes a 9x13 cake so hopefully it won't make a difference. Enjoy!
ReplyDeleteGetting ready to make your recipe. I do have a question before I get started though... after FINALLY finding the Cream of Coconut, do I use the entire can, which is 15 ounces? The can of sweetened condensed milk is 14 ounces. Wasn't sure, and I sure don't want to mess up this wonderful sounding cake recipe! Thanks!
ReplyDeleteWould you believe I just found your comment--4 months later. You do use the entire cans of cream of coconut and the sweetend condensed milk. Just pour it on the cake slowly and let it soak in as you go. If you made it already, I hope it turned out okay and you didn't mess it up. It is a wonderful cake and you will love it!
DeleteI am getting ready to make your recipe. I do have one question though... I finally found the cream of coconut, but do I use the entire 15 oz can? The sweetened condensed milk is 14 oz. Just didn't want to mess up this wonderful sounding recipe! Thanks!
ReplyDeleteYes, the whole can. Just pour on slowly allowing mixture to soak in. Sometimes I stop for a few seconds and let it go in then pour some more. Let me know how it turns out. You're going to love this cake!
ReplyDeleteI just found your blog through Pinterest. My Mom and I have been making this cake for years but without the extracts and pudding mix. I'll have to try that. The almond version sounds intriguing. Is there a Jello brand Almond pudding? One thing I always do with this recipe is toast the coconut for the topping.
ReplyDeleteMy grandma makes a similar recipe and the only major difference is that she mixes a jar of marshmallow cream with half a tub of cool whip for the topping instead of just straight whipped cream. Plus we toast the coconut and some chopped pecans together and put that on top. We love it :)
ReplyDeleteI've also made a similar recipe that I got from a church friend many years ago. But for the liquid, it said to warm some milk & sugar to pour over instead of the cream of coconut & condensed milk. This one sounds so much more RICH! I must try this version very soon!
ReplyDeleteWhat if I used coconut cream pudding mix? Do you think that would be too much?
ReplyDeleteHey, I'm a coconut lover. Go for it and let me know how it turns out :-)
DeleteThanks for sharing. I can't wait to make this - probably tomorrow!
ReplyDeleteMy mom makes something similar to this, but she toasts the coconut that goes on top. It makes for a very pretty cake.
ReplyDeleteNever thought about toasting the coconut. Thanks for sharing.
ReplyDeleteHi Nana,
ReplyDeleteI was wondering if you could freeze the cake for about 2 weeks after adding cream of coconut and condensed milk (without frosting?
Thanks in advance!
Gosh, I'm not sure. I've never frozen the cake before. I know that the longer it is in the fridge the better it gets. Let me know if you freeze it and how it turns out.
ReplyDeleteI certainly will.
DeleteI am making this cake for the second time in two weeks -- it's just THAT good! Everyone who tried it just about keeled over from coconut bliss. Thank you so much!!
ReplyDeleteLike I said, it is to die for. Glad you are enjoying it. You've inspired me to make this delicious coconut cake for our family reunion next week. Yum! I can taste it already. "Coconut Bliss!" I think it will be the hit of the reunion!
ReplyDeleteHi Nana,
ReplyDeleteI used this recipe and made two seperate cakes. We ate one of the cakes the next day, and I must say it is truly delicious and very moist!
The other I wrapped in cling wrap and aluminum foil and put in the freezer for two weeks. After removing it from the freezer, I put the whipped topping on and let it rest in the refrigerator overnight. The cake was still moist and delicious as the first half.
Thank you for this recipe, it is a keeper!
This is exciting news. Makes this cake even more desirable to make because you can make it ahead of time. Thanks for the info. Enjoy!
ReplyDeleteOmg... I just realized I am making this recipe and I don't have regular milk.... I do have coconut milk. I'm going to use this and I hope it's not gonna mess up to bad. I will let you guys know what happened. If anyone can respond quickly and tell me what will happen if I use the one cup of coconut milk instead of reg milk?. Please hurry lol.
ReplyDeleteI think it will be okay. Let me know how it turns out.
ReplyDeleteIs cream of coconut the same as coconut milk in the can?
ReplyDeleteNo! It's not the same and I've never substituted coconut milk. Cream of coconut is rich, thick, and creamy. You can find it in any grocery store but you may have to ask where it is.
ReplyDeleteI love coconut & luckily I live in a tropical island so its bountiful! I just found this recipe and Im going to make it JUST BECAUSE IT SOUNDS DELICIOUS!
ReplyDeleteIt is delicious! You are going to love every bite. Enjoy!
ReplyDeleteI had this recipe saved on Pinterest for a while to make for my Grandmother for a special occasion. Just Finished! It's in the fridge overnight and will be happily consumed tomorrow for our Easter celebration. Can't wait to let everyone know how it taste!
ReplyDeleteYour family will love it. Happy Easter!
ReplyDeleteThank you very much for the recipe! Easter celebration is over and my family devoured the cake, every last piece! This is recipe is a keeper.
ReplyDeleteWould it be possible to bake this in two separate round pans and make it as a layer cake?
ReplyDeleteIt might work. Just make sure you take cakes out of pans before you put the coconut mixture on. It gets very moist and would be hard to get out of pan. Let me know if it works. Even if it all fell apart it would still be delicious!
ReplyDeleteMy question for this cake is this: After pouring on the creams do it make the cake moist or is it like a milk cake wet.
ReplyDeleteIt is very very moist not milky wet. Be sure to pour it on slowly and let it soak in. Sometimes I move the pan around to get it evenly distributed. It's really delicious. Hope you'll try it.
ReplyDeleteHi, Can I use self raising flour instead of a cake mix?
ReplyDeleteThank you :)
I don't think that will work. You need more than just flour to make the cake. Look on line and find a yellow or white cake recipe and use that. Then put the cream coconut mixture on after it's baked. Good luck!
ReplyDeleteNoted :) Thank you!!
ReplyDeleteI have seen a similar recipe using sour cream in frosting along with cool whip and coconut. Have you ever tried this?
ReplyDeleteNo, I haven't tried it but it sounds good.
DeleteI'm making this right now. It looks fresh and delicious. Can't wait.
ReplyDeleteI LOVE COCONUT! It's still in the oven but I just mixed the condensed milk with the coconut cream....holy cow that stuff is good! I would probably drink it all if I wouldn't keel over from a sugar overdose! Can't wait to finish it and eat it. Thank you for the recipe :)
ReplyDeleteI LOVE COCONUT! It's still in the oven but I just mixed the condensed milk with the coconut cream....holy cow that stuff is good! I would probably drink it all if I wouldn't keel over from a sugar overdose! Can't wait to finish it and eat it. Thank you for the recipe :)
ReplyDeleteYou're making my mouth water! Don't eat it too quickly. It's best to keep it in the fridge for at least 24 hours. Hope you can wait that long! It's definitely worth it. Enjoy!
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ReplyDeleteI think all but a small pc will make it til tomorrow ; )
ReplyDeleteI'm so excited to get into it! I used almond instead of vanilla whenever I can....I even snuck some into the coconut cream/ condensed milk mixture. Thank you again. You have spread some sunshine here :)
i am getting ready to make this cake. Can it be made using a jelly roll pan 10x15 instead of a 9x13 cake pan?
ReplyDeleteYou could probably do that but you would have to adjust the baking time. Also it would be thin and not thick and moist. If you try the 10x15 pan let me know how it turns out.
DeleteBeautiful grandchildren! You must be an amazing Grandma!!!
ReplyDeleteThank you! 😊
ReplyDeleteDo you mix the cool whip and coccont..or put it on separate?
ReplyDeleteHow many holes do you poke in the cake before adding cream of coconut and condensed milk?
ReplyDeleteIs the coconut sweetened or just plain?
ReplyDeleteIs this a wet cake?
ReplyDelete