This Easy Coconut Sheet Cake with a coconut cream cheese frosting is nothing short of decadent. It starts with a boxed mix and ends with a moist, delicious, melt-in-your-mouth coconut cake!
If you’ve ever wanted homemade coconut cake but with less hassle – THIS IS IT. By doctoring up a boxed mix with sour cream, pudding mix and coconut extract, you’ll have a moist and spongy coconut cake. Slather it with my easy cream cheese frosting for the ultimate dessert for coconut lovers!
Every week for a month or so now, I’ve been getting a slice of coconut sheet cake from my local grocery store’s bakery while grocery shopping. The other day they were sold out, so I decided to take matters into my own hands.
I went to my Cranberry Pineapple Upside-Down Cake recipe for inspiration because it also uses a boxed mix (and is incredibly delicious!). I changed a few things up and was extremely happy with the outcome.
Your Simple Ingredients
As you can see, there’s nothing fancy here… most of the ingredients are basic that you probably already have on-hand!
Using Egg Whites vs. Whole Eggs
White cake mixes call for egg whites because using the yolks gives the cake a yellow color. Since this recipe uses coconut cream pudding, the cake will still have a slight yellow color despite using egg whites.
I tested this recipe using three whole eggs in one cake and four egg whites in another. The result was that the cake with whole eggs tasted the same but had a slightly darker yellow color.
I used egg whites on the cake in the photos shown in this post. Basically, it really doesn’t matter if you decide to use whole eggs or egg whites – it’s delicious either way!
This bakes up beautifully in about 35 minutes in a 9×13 glass baking dish. If you use a 9×13 metal pan, check it sooner because typically metal pans bake quicker (I haven’t tested this cake in a metal pan so I can’t say with 100% certainty).
Enjoy!
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Easy Coconut Sheet Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
Description
This easy dessert starts with a boxed mix and ends with a moist, delicious, melt-in-your-mouth coconut cake!
Ingredients
For the cake:
- 1 (15.25 ounce) box white cake mix (I used Duncan Hines)
- 1 (3.4 ounce) package instant coconut cream pudding mix
- 4 large egg whites *
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup water
- 2 teaspoons coconut extract
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 1/4 cups powdered sugar
- 1 teaspoon coconut extract
- 1 cup sweetened flaked coconut
Instructions
- Preheat your oven to 350 degrees F. Grease or liberally spray a 13×9 pan with cooking spray.
- Beat together cake mix, pudding mix, egg whites, sour cream, vegetable oil and water with a hand mixer on medium speed (or with a stand mixer using the paddle attachment). Beat until smooth (about 2 minutes).
- Pour batter into prepared pan and spread evenly.
- Bake for 30 to 40 minutes (my cake was ready in 35 minutes using a glass pan), or until a toothpick inserted in the center is removed clean.
- Allow cake to cool. While cake is cooling, prepare the frosting by beating cream cheese and butter in a large bowl with a hand mixer (or a stand mixer) until smooth. Slowly add powdered sugar, while continuing to beat until smooth. Add extract and mix until combined.
- Spread frosting over cooled cake and sprinkle evenly with coconut flakes.
Notes
- *3 large eggs can be used in place of the 4 egg whites
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: coconut sheet cake with cake mix
Peggy W Kearney says
I can’t find pudding mix. Suggestion for substitution – coconut milk and vanilla pudding?
Amy says
Hi Peggy, I’d try vanilla pudding mix and extra coconut extract for more coconut flavor. I can’t say for certain how it will turn out but I’d definitely be willing to give that a try. Let us know how it turns out for you if you try it, and I hope you enjoy it! 🙂
S says
Made this cake yesterday. It was a big hit! So good and love that it’s easy , and fast. Will definitely make it again. Thanks for a terrific recipe!
Amy says
Thank you – So happy to hear everyone enjoyed it!
Tammy says
Can this be made as a layer cake?
Amy says
Hi Tammy, I’ve only tested this recipe as a sheet cake, so I can’t give detailed directions (bake time, size of pans) on making this as a layered cake. I wouldn’t hesitate to try it, though! I’m sure 2 round cake pans would take less time to bake. Let us know how it turns out if you try it!
Michael smith says
I love cocnut, but is it overpowering in the cake?
Amy says
Hi Michael, I didn’t think so at all! You can always omit or reduce the amount of coconut extract if you’re concerned about it. Hope you enjoy it if you make it! 🙂
Alfred says
I love how this is so easy to make and bake by reading this recipe. I love coconuts. And this sounds quick, easy and delicious down right delicious! I am looking forward to making this coconut cake recipe soon. Thank you for this recipe. 🙂
★★★★★
Amy says
Thanks Alfred, I hope you enjoy it! 🙂