Lisa's Southern Kitchen

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Coconut cake is so to make with this ingredients and gather all the ingredients to made this delicious cake with toasted coconut frosting.

The Ingredients

Cake

• 1 box White Cake Mix

• Package Instant Coconut Cream Pudding

• Eggs

• Oil

• 8 oz. Sour Cream

• Vanilla Extract

Frosting

• Store Brought Vanilla Frosting

• 2 cups Toasted Coconut

The Instructions

For the cake, mix the ingredients together and pour in a sheet pan. Bake at 350 degrees and bake for 45 minutes until light golden brown. Let it cool for 10 minutes.

For the frosting, mix frosting and toasted coconut together and spread on sheet cake.

Storing

• To store the cake it’s best to keep it in the fridge in airtight container and last up to 3 days..

• To store cake in the freezer is to wrap up in plastic wrap and stay fresh up to 3 months.

Equipment

Sheet Pan

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Coconut Sheet Cake

The cake is moist and so easy to make with few ingredients to use in this recipe.

Ingredients:

• 1 box White Cake Mix

• 1 package of Instant Coconut Cream Pudding

• 2 Eggs

• 2 tbsp. Vegetable Oil

• 8 oz. Sour Cream

Frosting

• Store Brought Vanilla Frosting

• 2 cups Toasted Coconut

Instructions:

Preheat oven to 350 degrees and greased a sheet pan with cooking spray.

In a mixing bowl combined all the cake ingredients and pour the batter into a sheet pan.

Bake for 45 minutes and let it cool for 10 minutes before frosting.

In a mixing bowl, combined the 2 frosting ingredients, stir well and spread on top of cake. Slice and Serve.