Easter Coconut Cake⚓︎

Based on https://www.myrecipes.com/recipe/coconut-sheet-cake

Personal rating:




  • 3 large eggs
  • 8 oz sour cream (1 container)
  • 1/3 cup water
  • 8.5-ounce cream of coconut (1 can)
  • 1/2 tsp vanilla extract
  • 18.25 oz white cake mix (1 package)

Coconut-Cream Cheese Frosting⚓︎

  • 8 oz cream cheese, softened (1 container)
  • 1/2 cup butter, softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 16 oz powdered sugar, sifted (1 package)
  • 7 oz sweetened flaked coconut (1 package)


  • Step 1
    • Beat eggs at high speed with an electric mixer 2 min
    • Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition
    • Add cake mix, beating at low speed until blended, then beat at high for 2 min.
    • Pour batter into a greased and floured 13x9 inch baking pan
  • Step 2
    • Bake at 325F for 40-45 min or until a wooden pick comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 min
  • Step 3 - Frosting
    • While cake is in the freezer, make the cream cheese frosting
    • Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well
    • Gradually add sugar, beating until smooth. Stir in coconut
    • Remove the cake from the freezer, and spread the Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator


  • Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30-32 min or until a wooden pick comes out clean (Frosting Link)