Oven, Electric hand mixer, Knife
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.
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.
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.
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.
In a nonstick pan over medium-low heat, add the shredded coconut & stir continuously for 4-5 min until lightly toasted.
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.
Add the whipped cream to the cake & spread evenly. Top with the toasted coconut, slice & serve!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Coconut Sheet Cake" contains 335 Energy, 21 g of Fat, 32 g of Carbohydrates, 3 g of Protein, 0.07 g of Fiber.