Easy Coconut Sheet Cake

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5 from 38 votes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 445kcal

Author Stacey Little

Ingredients

1 (16.25 ounce) box white cake mix
+ ingredients to make cake called for on box* (water, eggs, oil)
1 1/2 teaspoon coconut extract
1 cup sweetened flake coconut

For the frosting:

4 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
3 cups powdered sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 1/2 cups sweetened flake coconut

Instructions

Prepare the cake batter according to the 9x13 directions on the box. Before pouring into the pan, stir in coconut extract and coconut. Mix well, and pour into a greased 9x13-inch pan and bake according to the directions on the box. Cool completely.
Once the cake has cooled, make the icing by combining the cream cheese and butter in a large bowl. Mix with a hand mixer or in a stand mixer until smooth and well blended. Add the powdered sugar one cup at a time, mixing well after each addition. Add the coconut extract and vanilla extract and mix well. Add a little milk if the icing is too thick or a little more powdered sugar if it seems too thin. Spread the icing evenly over the cooled and sprinkle with the coconut.

Notes

Nutritional information does not include the ingredients the boxed mix calls for since different brands of mix call for different measurements of those ingredients.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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