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Barb's Coconut Sheet Cake Recipe

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This recipe for Barb's Coconut Sheet Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Duncan Hines butter cake mix
1 large can cream of coconut (like Coco-Loco)
1/4 to 1/2 cup coconut rum

1 container Cool Whip (regular size) & 1 pkg (7 oz.)sweetened coconut OR Coconut Cream Cheese Frosting (Below)

Coconut Cream Cheese Frosting
1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened
3 tbsp milk
1 tsp vanilla
1 (16-oz.) package powdered sugar, sifted
1 (7-oz.) package sweetened flaked coconut
Directions:
Directions:
Prepare cake mix as directed on package. Pour into greased and floured 9 x 13 pan and bake as directed on package. Remove from oven and while still hot, poke holes all over top of cake. Mix together coconut rum and cream of coconut. Pour over top of cake and let soak in. Cook cake, then place in refrigerator several hours or overnight. Frost with cream cheese frosting ( see below) or spread Cool Whip over cake & sprinkle with coconut. Refrigerate until serving.

Coconut Cream Cheese Frosting
Beat cream cheese & butter until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.

 

 

 

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