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A slice of cake on a white dessert plate. 2 plates with slices of cake are in the background.

Easy Coconut Sheet Cake

  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x


This easy dessert starts with a boxed mix and ends with a moist, delicious, melt-in-your-mouth coconut cake!



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



  1. Preheat your oven to 350 degrees F.  Grease or liberally spray a 13×9 pan with cooking spray.
  2. 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).
  3. Pour batter into prepared pan and spread evenly.
  4. 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.
  5. 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.
  6. Spread frosting over cooled cake and sprinkle evenly with coconut flakes.


  • *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