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Coconut Sheet Cake

So, I made an easy Coconut Sheet Cake. I made a sheet cake instead of a layer cake for ease of serving. Delicious, moist and coco-nutty!


  • 3 eggs
  • 1 13.5 ounce can coconut milk
  • 8 ounces sour cream
  • 1 teaspoon vanilla
  • 1 18.25 0unce classic white cake mix
  • Coconut Cream Cheese Icing
  • 8 ounces cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 3 tablespoons buttermilk
  • 1 teaspoon vanilla
  • 16 ounces powdered sugar
  • 7 ounces sweetened flaked coconut


  • Beat eggs until light and frothy.
  • Add coconut milk, sour cream and vanilla. Beat until smooth.
  • Gradually add in cake mix and beat for two minutes.
  • Cake:
  • Pour into a greased and floured 9x11 sheet pan.
  • Bake for 45 minutes or until toothpick inserted comes out clean.
  • Remove from oven and let cool on a cooling rack. After cake is completely cooled, spread Coconut Cream Cheese Icing over top. Store in refrigerator.
  • Icing:
  • With an electric mixer, cream together cream cheese and butter until smooth. Slowly beat in buttermilk. Add vanilla and mix in well.
  • Gradually add powdered sugar until smooth. If necessary, add a little more buttermilk until icing is smooth an spreadable.
  • Sprinkle coconut on top.
  • Store in refrigerator.
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