Searching for a favorite ingredient? Looking for a special recipe?

Friday, January 18, 2013

♥ Coconut Sheet Cake ♥

Ingredients:

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

Preparation:

  1. Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.
  2. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
  3. Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
  4. Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.
 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

 Coconut-Cream Cheese Frosting

Ingredients:

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

Preparation:

  1. 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.

1 comment:

Yellow Rose Arbor said...

Mmmmmm, this cake looks soooo yummy!! I looked at both of your lovely blogs, you surely have a lot of great sounding recipes! Enjoyed browsing both blogs!

Katherine