Coconut Sheet Cake

Coconut Sheet Cake

3 large eggs

8 ounces sour cream

1/3 cup water

1 (8.5-ounce) can cream of coconut (this is different than coconut milk)

½ tsp vanilla extract

1 package white cake mix

            Beat eggs at high speed with an electric mixer 2 minutes.  Add sour cream, 1/3 cup water, cream of coconut and vanilla, beating well after each addition.  Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured (or Pam-sprayed) 9x13” baking pan.  Bake at 325° 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic and freeze cake 30 minutes. Remove from freezer. (I didn’t freeze it because the frosting I made was soft and spread easily without disturbing the top of the cake.)  Spread Coconut-Cream Cheese Frosting (see below) on top of cooled or chilled cake.  Cover and store in refrigerator.  Note:  If desired, cake can be baked in a greased and floured (or Pam-sprayed) 15x10” or even a 16.5x17”jellyroll pan for 25-32 minutes or until a wooden pick comes out clean.  Makes 15 servings (or more).

Coconut Cream Cheese Frosting (makes 4 cups)

8 ounce cream cheese, softened

½ cup butter, softened

3 T. milk         

1 tsp vanilla extract

1 16-ounce package powdered sugar (3 ¾ -4 cups), add more if needed

7 ounce package sweetened, flaked coconut (I actually omitted the coconut)

            Beat cream cheese and butter at medium speed with an electric mixer until creamy, add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.