Coconut Sheet Cake

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!