Make and share this Coconut Sheet Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs at high speed for 2 minutes.
- Add sour cream, 1/3 water and next 2 ingredients beating well after each addition.
- Add cake mix, beat until blended.
- Beat at high speed 2 minutes.
- Pour into a greased and floured 13 x 9-inch baking pan.
- Bake at 325° for 40-45 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 for 30 minutes.
- Remove from freezer.
- Spread Coconut Cream Cheese frosting on top of chilled cake.
- Cover and store in refrigerator.
- Coconut Cream Cheese Frosting: Beat cream cheese with 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.
Nutrition Facts : Calories 649.8, Fat 34, SaturatedFat 21.2, Cholesterol 103.3, Sodium 478.9, Carbohydrate 82.3, Fiber 1.6, Sugar 69, Protein 6.8
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