Coconut Sheet Cake

8 minutesPrep time

35 minutesCook time

70 minutesResting time

335 cal.Per serving

Ingredients for 1 cake

2/25

Yellow cake mix

1/25 cup

Vegetable oil

1/4

Egg

2/25 cup

Coconut (shredded, sweetened)

1/6 tbsp

Coconut cream

2/25 cup

Heavy cream

1/6 tbsp

Powdered sugar

Oven, Electric hand mixer, Knife

Step 1
Preheat the oven to 350ºF. For a snowy white cake, use egg whites instead of whole eggs! Separate the whites from the yolks & save the yolks for another recipe.
Step 2
Prepare the cake mix according to the package directions: to a mixing bowl, add the cake mix, water, egg whites & oil. Using a hand mixer, mix everything together for 2-3 min until fully incorporated.
Step 3
Spray a 9x13 inch cake pan with nonstick baking spray. Pour the cake mix into the pan & smooth evenly. Bake according to package directions, about 35 min.
Step 4
Meanwhile, to a mixing bowl, add heavy cream. Using an electric mixer, whip the cream for 3-4 min until the cream has thickened. Add the powdered sugar & coconut cream. Whip for another 2-3 min until medium peaks form & the cream is sturdy. Refrigerate until you're ready to top the cake.
Step 5
In a nonstick pan over medium-low heat, add the shredded coconut & stir continuously for 4-5 min until lightly toasted.
Step 6
Remove the cake from the oven. Check the doneness by inserting a toothpick into the cake, if it comes out clean, it's ready! Allow the cake to cool for 10 min, then turn it out onto a wire rack. Cool completely for about 1 hr.
Step 7
Add the whipped cream to the cake & spread evenly. Top with the toasted coconut, slice & serve!